Buttery Bittersweet Mascarpone Truffles From Wisconsin
- 4 ounces finest quality bittersweet chocolate, chopped
- 4 ounces finest quality milk chocolate, chopped
- 2/3 cup heavy cream
- 2 tablespoons sugar
- 4 ounces (1/2 cup) mascarpone, at room temperature
- 1 tablespoon liqueur
- 1 cup finely ground pecans or walnuts
Place all ingredients — except nuts — in a double boiler or a small bowl or pan set over a deeper sauce pan. Warm over medium heat, stirring frequently until the mixture is thoroughly melted and smooth.
Cover and refrigerate overnight.
The next day, quickly roll into medium balls and place on wax paper. Coat in cocoa powder, finely ground nuts or sugar. Refrigerate: These are soft truffles and must remain chilled to retain their shape.
In theory, that is. In practice, I was not so lucky. I must have done something wrong — gotten some water in my mix or something — because I ended up with sauce. Or dip. But since my theory is when life hands you dip, get chips, I found a way to rebound. When eaten with dipping pretzels, this truffle mix makes a dandy dip. And it's already got cheese in it.
Please Note: I take full responsibility for the failure. Milk Marketing Board recipes are highly reliable and I've never gone wrong with one. I think the arrival of my goodies in the middle of the truffle process distracted me.