Menage a Trois Chocolate Truffles

Difficulty:
1/5

Preparation time is 30 minutes, resting time 4 hours

Flavour chocolate mixture with grated orange peel, espresso powder and banana liquor

Ingredients

  • 2/3 cup whipping cream – (150ml)
  • 2 cups (12 oz package) semisweet chocolate chips – (500ml)
  • 2 teaspoon vanilla extract – (10ml)

Toppings

  • ¼ cup unsweetened cocoa powder – (60ml)
  • ¾ cup sweetened shredded coconut, toasted – (175ml)
  • ¾ cup banana liquor
  •  ½ cup finely chopped unsalted pistachios – (125ml)
  • ½ cup of finely diced candied ginger
  • sprinkles

Method

Using a medium sized saucepan add whipping cream and bring to a boil, make sure not to burn. Remove from the heat and add chocolate.

Whisk until the chocolate is fully incorporated; add vanilla extract and separate chocolate mixture into three separate bowls.

In one add grated orange peel, in the second espresso powder and in the third add ____________.  Cover each with plastic wrap and place them to the fridge to cool until they are firm – at least 3 hours.

Using two spoons, form rounded balls of each mixture and place them on a baking sheet lined in wax paper.  Place then in the freezer to set for approximately 45 minutes to 1 hour.

Roll truffles into different coatings. nuts, coconut, cocoa, sprinkles, candied ginger, and   place them on a tray.

Serve and enjoy!

Makes about 30 truffles