Chocolate Trufas
This is similar to a truffle. While living in Spain these were sold in bakeries and were about the size of a small rubber ball. I prefer to make them much smaller since they are so rich.
Ingredients
- 2 sticks Butter
- 1 cup Sugar
- 1 pinch Salt
- 2 Eggs
- 2 tbsp Pure Vanilla Extract
- ¼ cup Kahlua (or any coffee liqueur or flavor you like - Grand Marnier is a great substitute)
- 1 cup Flour
- 1 cup Cocoa Powder
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ cup Chopped Chocolate (or chocolate morsels/chips)
- Cocoa Powder (optional add on)
- Confectioners' Sugar (optional add on)
- Chocolate Sprinkles (optional add on)
- Finely Ground Nuts (optional add on)
Instructions
- Cream Butter, Sugar and Salt. Add Eggs Pure Vanilla Extract and Kahlua.
- In separate bowl sift together Flour, Cocoa Powder, Baking Soda and Baking Powder then slowly add to batter and blend well then add Chocolate.
- Pour batter into greased baking sheet. Bake in 350℉ oven for about 20 minutes. This brownie-like cake should be soft and slightly undercooked. Let cool.
- With 1 oz ice cream scoop, scoop out small balls and place on cookie sheet. Roll the balls in your choice of cocoa powder, confectioners’ sugar, chocolate sprinkles, finely ground nuts – really anything you like. In Spain you usually see them rolled in chocolate sprinkles. I prefer cocoa powder with a touch of confectioners’ sugar mixed in.
