frangelico chocolate truffles

How To Make frangelico chocolate truffles

• 
  1

  Place the cream and butter into a small sauce pan and bring to the boil.
• 
  2

  Remove from the heat and pour over the chocolate and let set for about a minute and stir until smooth.
• 
  3

  Add the liqueur into the chocolate and stir through. Pour into a bowl and allow to cool in the refrigerator enough to thicken slightly. Stir periodically to insure a smooth mixture
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  4

  Once the chocolate is cooled down, they can be finished in two different ways 1) Spoon the mixture into a piping bag with a star tip nozzle and pipe the truffles onto parchment paper and refrigerate. 2) Scoop a spoon full of the chocolate mixture into your hand ( wear plastic gloves to do this it is very messy) then quickly roll into a ball, once formed place them back into the refrigerator to firm back up while preparing your garnishes.
• 
  5

  Set up assorted nuts, sprinkles or sugars into bowls and roll the chilled truffles into the assorted garnishes, place onto a parchment tray to firm up, and keep chilled until ready to serve.
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  6

  The truffles can be arranged on a cold serving tray as desired.
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