Creme de Menthe Liqueur Truffles

These Liqueur Truffles are coated in tempered chocolate and are a delightful home made gift for someone special or a treat for yourself. Both the truffle mixture and tempered chocolate are easily made in the Tefal Cuisine Companion and you can use any liqueur you desire. I have used Creme de Menthe today but have used different liqueurs in the past, I have even soaked glacé cherries and Morello cherries in Brandy, drained them thoroughly and encased them in the truffle mixture before coating in tempered chocolate.

Note: I used 45% cocoa chocolate for the truffles and coating.
Note: To dip truffle balls in chocolate I used a fork and scraped any chocolate clinging under the fork with a small metal spatula before sliding the coated truffle off the fork with the spatula onto paper lined baking tray. Any excess chocolate attached to the truffles I broke off when set.
Note: Tempered chocolate starts to set at room temperature so you must work quickly when dipping the Truffles in the chocolate. You can gently reheat your chocolate if needed.

Truffle Mixture

300 gms Chocolate broken into squares 

180 gms Thickened cream 

50 gms Creme de Menthe or to taste

Insert Stirring Blade. Stopper out.

Add chocolate.

Sp3:60deg:4 to 5 min or until chocolate has melted.

Start Sp8:30sec. adding cream then Creme de Menthe through hole in lid.

Remove blade and stir mixture through with spatula.

Place in a small bowl and refrigerate until firm.

When firm roll into balls and place on paper lined baking tray. 

I weighed my truffle balls and got 22 at 20 gms each.

Refrigerate until firm.

Tempered Chocolate 

400 gms Chocolate broken into squares divided 

Insert Stirring Blade. Stopper out.

Add 280 gms chocolate.

Sp3:60deg:4 to 5 mins or until melted.

Add remainder 120 gms chocolate.

Sp5:2min 30sec only

Remove any unmelted chocolate squares and place melted chocolate in heatproof bowl.

Dip Truffles in chocolate and place on paper lined baking tray to set.