Chocolate Trifles


7 ounces Heavy Cream

2 ounces Corn Syrup

15 ounces Dark Chocolate, unmelted, tempered, chopped

1/2 ounce Soft Butter

1 1/2 ounce Liqueur of your choice: Brandy, Kahlua, Schnapps, Chambord, Grand Marnier

2 pounds Dark Chocolate, Melted and tempered, for precoating and dipping.

Note: Slowly heating and cooling melted chocolate while stirring puts it into temper.

Pour cream and corn syrup in a sauce pan and bring to a boil.

Pour hot cream over chopped chocolate and let sit for 1 minute to allow chocolate to melt.

Whisk together, checking to see the chocolate is melting.

If needed, put sauce pan over a warm water bath, but do not exceed 94 degrees.

Stir in soft butter. Then stream in the liqueur and mix well.

Pour ganache into a large shallow pan. Let it rest at room temperature until slightly firm.

Stir ganache with a spatula to break it up.

Scoop truffles onto parchment paper and let sit until firm.

Roll into balls and precoat in tempered chocolate then dip again when the first layer of chocolate is set.

If desired, sprinkle chopped nuts for topping. Trifles should look beautifully imperfect!
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