And, really, when you're looking for decadent and sweet, nothing fits the bill quite so nicely as a boozy homemade truffle. They are really, really, really easy to make, but you don't have to let anyone know that. Just like in that old Rice Krispies commercial where the mom makes a big deal about making rice cereal marshmallow treats and the family believes that they were the hardest thing to make in the world, the ultimate expression of maternal love.
No offense meant to said marshmallow cereal squares -- they really are darned tasty. Heck, I had an R.A. back at American University who was completely mystified by my ability to crank out Rice Krispie Treats.
He'd be gobsmacked by today's recipe -- you, too, can leave people dumbfounded.
Chocolate Truffles with Kalua and Pecans
These elegant chocolates are a perfect accompaniment to your favorite coffee or espresso.
3/4 cup whipping cream
1 1/2 cups (12 ounces) semisweet chocolate bars, finely chopped
2 tablespoons Kahlua
1 1/4 cups finely chopped pecans
Try some of these combinations:
- Line an 8-inch-square baking pan with foil. Set aside.
- Bring the cream to a simmer, remove from the heat, and whisk in the chocolate until smooth and melted.
- Whisk in the Kahlua. Pour the mixture into the prepared pan and freeze about 30 minutes, until just firm.
- Cut the chocolate into 25 squares. Pour the nuts into a small bowl. Coat each square with nuts and roll into a ball.
- Place the chocolates on a small baking sheet and chill until firm, at least 2 hours. Serve cold.
- Substitute Grand Marnier for the Kahlua.
- Substitute almonds or hazelnuts for the pecans.