Thursday, February 12, 2009

Chocolate Truffle with Mole Sauce

A friend brought a bottle of mole sauce by Rancho la California from Mexico and I wanted to make something special for my husband. It turns out that he's allergic to one of the sauce ingredients, and I forgot!!! Anyway, since my kids enjoy chocolate truffle so much, with this one it wasn't any different, it was love at the first bite, I had post it! And this recipe goes to my little Valentines...

When you take the first bite you experience a sweet flavor from the milk chocolate, then your taste buds notice the pepper. Inside the truffle the creamy mixture is soft and smooth, with a rich texture that can be enhanced with the addition of grapes, strawberries, cherries, brandy etc.

Chocolate Truffles with Mole Sauce
7 oz (200 g) heavy cream (I used soy cream)
8 oz (250 g) milk chocolate, cut into small pieces
5 oz (150 g) semisweet chocolate, cut into small pieces
1 teaspoon mole sauce (optional - this recipe works without the sauce)

Filling (optional)
Seedless grapes, cherries, blueberries, etc. - these are optional, you can make truffles without any filling and they still taste great!

I think my favorite truffle filling is passion-fruit cream, it tastes so Brazilian!

1/2 cup unsweetened dry cocoa

Make the truffle mixture
In a double boiler, melt milk chocolate and semisweet chocolate. Add heavy cream and stir until smooth. Add mole sauce if using, stir again. Cover and refrigerate until set, about 3 hours.

Shape and coat truffles
Scoop a teaspoon of chocolate mixture. Use a small cookie scoop to do this or form ball with your hands. If adding a fruit, do it now, then then roll the truffle in cocoa. Store and cool in airtight container until ready to serve.

Yields 22 truffles.
Chocolate Truffles With Mole Sauce on Foodista