My Grandmother used to always say, "that the best way to a Man's heart was through his tummy" and judging by the way my hubby loves sweets...I might just have to agree with her ;-D So today's recipe is definitely the perfect Valentine's day treat for someone real real sweet!
9 oz Bittersweet chocolate, finely chopped
2 oz Heavy cream
½ tsp Black peppercorns, cracked
3 tbsp Unsalted butter
4 tsp Honey
3 oz Chambord Liqueur
Cocoa Powder Garnish
½ cup Cocoa powder
1 tsp Powdered Sugar
Place 9 oz. finely chopped chocolate in a medium size bowl. To a saucepan, add heavy cream and cracked peppercorns. Bring just to a boil and then remove from the heat. Cover and allow to infuse for 10 minutes. Add butter and honey to heavy cream mixture. Bring to a boil over high heat. As soon as the mixture boils, pour through a strainer over top of chopped chocolate. Stir chocolate and cream mixture with a spatula until completely melted. If chocolate does not completely melt, place bowl over a pan of simmering water and stir gently. Do not allow chocolate to become too hot. Stir Chambord Liqueur into melted chocolate.
Pour mixture into a flat container so it is no more than ½ inch thick. Cover surface with plastic wrap and refrigerate for 45 minutes. After 45 minutes, remove from the refrigerator and stir gently for 1 minute. The mixture should lighten slightly in color. Refrigerate the mixture for another 15 minutes. At this point, the mixture should be firm.
To form truffles, scoop out chocolate mixture with a teaspoon and place onto a parchment paper-lined baking sheet. Roll each piece between the palms of your hands into smooth balls and place on baking sheet. If mixture gets too soft, return to the refrigerator until firm enough to roll.
Coated with Cocoa Powder
To prepare the garnish, sift the cocoa powder and powdered sugar into a shallow, flat container. Roll each truffle in the cocoa powder mixture until fully coated to garnish.