Spiced Pear Truffles
One bite unleashes the flavors of pear liqueur and five-spice powder infused in chocolate.
- Total Time:
- Yield: Makes about 5 dozen
Photography: Kate Mathis
Source: Martha Stewart Living, December/January December/January 2015
- 16 ounces semisweet chocolate, chopped (3 cups)
- 1 cup heavy cream
- 6 tablespoons pear liqueur
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon coarse salt
- Unsweetened cocoa powder, for rolling
- Edible silver pearl dust, such as Wilton, for brushing (optional)
Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium-high until it begins to simmer. Pour over chocolate; let stand 2 minutes, then whisk until smooth. Whisk in liqueur, five-spice powder, and salt until smooth. Pour mixture into a 9-inch pie dish; let cool completely. Cover with plastic wrap; refrigerate until firm, at least 3 hours and up to 1 day.
Line 2 rimmed baking sheets with parchment. With a 1-inch ice cream scoop or melon baller, scoop out chocolate mixture and place on one prepared sheet. Refrigerate until set, about 20 minutes.
Place cocoa powder in a bowl. Dust hands with cocoa and roll truffles into balls, coating hands with more cocoa as needed; place on other prepared sheet. Refrigerate until set, 1 hour. Roll truffles in more cocoa powder or brush with pearl dust just before serving or packaging. Truffles can be stored, covered, in refrigerator up to 2 weeks.