Ouzo Truffles

I recently fulfilled a catering order that asked me to make Ouzo Truffles for a local Greek organization on the occasion of their annual gala dinner/dance.

It took a couple of attempts until I got it right: first I tried bittersweet chocolate and used real Ouzo to flavour the truffles: too bitter from the chocolate and soft from the alcohol in the Ouzo.

Next attempt I used semi-sweet chocolate and flavoured the truffles with anise extract. That worked!

Chocolate truffles can be pricey to buy but they are very easy to make and they are basically three ingredients: heavy cream, high quality chocolate and flavouring (usually vanilla).

Thee most common coating is cocoa powder, to make them look like real truffles but you can coat them in chopped nuts or coconut for variety.

Ouzo truffles are the answer for Greeks!

Ouzo Truffles

(makes approx. 20)

1/2 cup full fat cream (the kind for whipping)

1 cup semi-chocolate, chopped into small pieces

1 tsp anise extract

Possible Truffle Coating

shredded coconut

cocoa powder

chopped almonds

chopped walnuts

1. Place the cream in a pot over medium heat and bring up to scalding (just when you see it bubbling), then take off the heat and pour into a bowl with the chocolate.
2. Pour the cream over the chocolate, add the anise extract and allow to sit for a couple of minutes. Now stir with a spatula until the cream and chocolate have become one. You have now made chocolate ganache.
3. Allow to cool to room temperature (couple of hours) then place in the fridge for two hours.
4. Line a baking tray with parchment paper, take the ganache out of the fridge and use a teaspoon to portion out your ganache and place on the tray. Now quickly roll into balls with your hands.
5. Place back in the fridge to cool for 30 minutes. Add cocoa powder or other coatings into a bowl and roll truffles into coating, place in little paper cups or in a container and cover. Store in the fridge for up to 2 weeks.
6. Serve room temperature.

© 2020, Peter Minaki. All rights reserved.