Ingredients:
1/4 cup Anise liquor
1/2 cup butter
12 oz. semi-sweet chocolate
2 cups pulverized anisette cookies
Instructions:
In a double boiler melt the chocolate, constantly stirring with a wooden
spoon. When the chocolate has melted, add the butter and slowly stir it
into the chocolate as it melts. Continue to stir for another minute
until it is well mixed and smooth. Add in the Rum and stir until well
mixed, then sprinkle in the pulvarized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly
thickened but still smooth. You want the mixture to remain as a thick
sauce at this point.
When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes). Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette. When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.
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