Chocolate Anise Truffles
1/4 cup anise liquor
1/2 cup butter
12 ounces semisweet chocolate
2 cups pulverized anisette cookies
In a double boiler melt the chocolate, constantly stirring with a
wooden spoon. When the chocolate has melted, add the butter and
slowly stir it into the chocolate as it melts. Continue to stir for
another minute until it is well mixed and smooth. Add in the Rum and
stir until well mixed, then sprinkle in the pulverized anisette
cookies (a little at a time, as sometimes it takes less) until the
mixture is slightly thickened but still smooth.
You want the mixture to remain as a thick sauce at this point When
you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture
slowly until it has cooled (about 15 minutes). Do not stop whisking,
or the butter and rum will separate out of the chocolate-anisette.
When the sauce is completely cooled it should have a soft but solid
consistency which you can then spoon out and form into truffles and
coat with chocolate powder or confectioners sugar. |