Sinfully delicious bite-sized delicacies for your guests, both naughty and nice.
Makes about 40
• 16 ounces best-quality bittersweet (70%) chocolate
• 1 cup heavy cream
• Small pinch ne sea salt
• 1/4 cup liqueur of your choice: Kahlúa, Frangelico, or Baileys
• 3/4 cup coating of your choice: cocoa powder (if using Kahlúa), chopped toasted hazelnuts (if using Frangelico), or powdered sugar (if using Baileys)
Finely chop chocolate with a serrated knife and place in a large bowl.
Bring cream to a simmer in a small, heavy bottomed saucepan over medium heat. Pour over bowl of chocolate and let sit for five minutes to soften. Whisk gently until smooth.
Whisk in salt and liqueur of choice, then pour mixture into a shallow baking dish, shaking gently to distribute evenly. Cover tightly with plastic wrap and chill for one hour, until firm but malleable enough to scoop.
Line a baking sheet with parchment or waxed paper. Using a 1 1/4-inch ice cream scoop or two teaspoons, scoop rounded teaspoons of truffle mixture onto prepared baking sheet. Chill in refrigerator for 30 minutes.
Place coating of choice in a shallow bowl. Roll truffles into roughly shaped balls with the palms of your hands, then roll each one in coating (if using hazelnuts, press nuts gently into truffle). Cover and chill. Allow to come to room temperature before serving.