amore frangelico truffle
Golden truffles laced with Frangelico are a decadent ending for a sumptuous Italian banquet or that bowl of spag bol that you plan to zap in the microwave.
Pile them high on a collared full sized cake, use single truffles as cupcake toppers, eat them as they are with an accompanying expresso or better still a glass of Frangelico.
Frangelico the Italian Hazelnut liqueur with it's hints of cocoa and vanilla is like liquid Nutella for grownups. Best bit, Frangelico is produced in miniatures so you don't have to buy a giant bottle; I do, buy the giant bottle particularly for the Christmas season when I use it for cakes, puddings and the like.
Frangelico with it's distinctive friar in his habit shaped bottle
Gold Lustre Dust is metallic edible food decorating powder, available from cake decorating suppliers.
various metallic gold lustre dusts
Amore Frangelico Truffles
makes 20 to 24 truffles
Ingredients
250g (8.8 oz) dark eating chocolate
2 tsp Frangelico liqueur
125 grams (4.4 oz) mascarpone cheese
cocoa powder to coat
gold lustre dust
Method
In a heat proof bowl over saucepan quarter filled with simmering water, melt the chocolate. Stir in the liqueur. Remove from heat, allow to cool until just warm. Stir in the mascarpone.
Refrigerate 20 minutes or until firm enough to roll into truffle sized balls. Roll balls and toss them in cocoa powder to coat. Once all the balls are coated, dust top half with gold lustre dust. Refrigerate until needed, let them come to room temperature before serving.
Variations; swap the liqueur... chocolate and coffee liqueurs work well, but don't forget orange or even mint.