Gold-Painted Chocolate Truffles
4 1/2 ounces semisweet chocolate, chopped
2 1/2 ounces unsalted butter, softened
1 egg yolk
4 ounces sifted confectioners' sugar
3 ounces heavy cream
1 tablespoon coffee-flavored liqueur
4 ounces semisweet chocolate, chopped
Powdered gold leaf
Melt 4 1/2 ounces of the semisweet chocolate
in a double boiler until just fluid. Using
a whisk, incorporate softened butter, then
egg yolk, sifted confectioners' sugar and
cream into the melted chocolate. Whisk until
smooth.
Pour chocolate mixture in heart molds or
any other molds (an egg poacher works well
as a mold), and refrigerate until set, about
3 hours. Melt remaining 4 ounces of chocolate
in a double boiler until just fluid. Unmold
chocolate truffles and dip them in the melted
chocolate, shake off excess chocolate and
set on parchment paper.
Trim excess chocolate. In a small bowl,
combine liqueur and gold dust to achieve
a paint-like consistency.
Using brushes, decorate hearts with gold
"paint" - perhaps a fleur de lis or two,
an "I love you," etc. Be creative!
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