TIRAMISU TRUFFLES
Found this in a magazine, but haven't gotten around to trying it yet. BUT, if the drooling doesn't stop any time soon, I think I'll just have to make the effort! *Times are approximations.*
Provided by JamesDeansGirl
Categories Candy
Time 1h15m
Yield 20 small
Number Of Ingredients 6
Steps:
- Melt the chocolate, heavy cream, and mascarpone cheese in the top of a double boiler over hot water. As the mixture starts to melt together, stir gently with a rubber spatula, being careful not to inject any excess air into the mixture.
- Remove mixture from the heat just before the chocolate pieces are completely melted; continue to stir until all chocolate is melted. Cool to room temperature.
- When the ganache is tepid, stir in the rum and coffee liqueur.
- Pour the mixture into a shallow, wide airtight container and refrigerate until firm.
- Using a vegetable peeler, shave the milk chocolate into small curls. Place in a small bowl and keep chilled.
- When the ganache is firm enough to shape, scoop bite-size spoonfuls and form into round balls. Coat each truffle in chocolate curls and place in mini cups (miny paper muffin liners work well).
- Keep chilled; bring to room temperature before serving.
Nutrition Facts : Calories 92.9, Fat 5.2, SaturatedFat 2.6, Cholesterol 5.6, Sodium 13, Carbohydrate 9.6, Fiber 0.5, Sugar 8.3, Protein 1.2
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