Homemade chocolate truffles
I made these with my aunt Diane. I still don't know how I managed to get so much alcohol into these little things, but needless to say they were a big hit wherever I took them. :)
I just made a simple ganache -- essentially a really soft fudge -- and added some liqueur called Chocolate Mousse almost until it stopped absorbing it. The tricky part is getting the things to solidify again, which I did in the freezer over night, then rolled the ganache in little balls by hand -- way too sticky to cut! -- and (Diane's suggestion) rolled them in cocoa powder so they wouldn't stick to everything. Finally, we could drop them in melted Valrona chocolate. The stuff dribbled on top is just deliberately overheated to give it a little whitish bloom (it's still half-melted here so it just looks a different shade of brown). The key to nice presentation is not to overheat the dipping chocolate. It should feel just slightly cool to the touch before coating the ganache.