Instructions:
- Place the chopped chocolate in a medium-sized stainless steel bowl. Set aside.
- Heat cream and Kerrygold Unsalted Butter until the cream comes to a gentle simmer and the butter is just melted.
- Pour cream over chocolate
- Stir the mixture with whisk until the chocolate is melted and mixture is quite smooth
- If using alcohol or orange zest, stir in now.
- Cover mixture with plastic wrap and place in refrigerator for a minimum of four hours (you can leave it in overnight, and up to several days, if you’re not ready to form the truffles).
To Form Truffles:
- Remove truffle mixture from refrigerator, remove plastic wrap
- Place coating(s) on small plate(s)
- Using your hands or a small scoop, melon baller or small spoon, form the chocolate into small bite-sized balls (or, in the traditional French style, make them a bit misshapen so they look like real truffles, the precious fungi)
- Once you form a truffle, roll it immediately in the coating of your choice
- Set finished truffles on a parchment or foil-lined baking sheet. Cover with plastic
- Return truffles to the refrigerator until firm. Suggestion: Before eating, let truffles come to near room temperature
Note: Truffles may be kept in the fridge for up to 3 days in an airtight container, or frozen for up to a month. But really, who can show that much restraint?