Sufra Dayma: Chocolate and Nut Truffles By Moushira Abdel-Malek Makes 36 Ingredients: 200 gms dark good quality chocolate (chopped) 1/3 cup thick cream 100 gms unsalted nuts (walnuts, hazelnuts or macademia), roughly chopped 2 tbsp orange liqueur (Cointreau or Grand Marnier) Coating Suggestions: Dark cocoa, shredded coconut, chocolate sprinkles or ground pistachios Method: Put the chocolate and cream in a heatproof bowl or a double saucepan. Place over a saucepan of simmering water (make sure the bowl does not touch the water), and stir until chocolate melts. Remove the bowl and stir in the liqueur and nuts. Allow to reach room temperature then cover and place in the fridge for 2-3 hours, or until firm enough to roll into balls. In a non-stick tray, roll teaspoonfuls of the mixture into balls and place on the tray. Place in the freezer for 30 minutes to firm. Roll the balls quickly to smooth the surface, then roll in desired coating.
