Ok, it’s not abnormally large, and not of Greek origin, but it is Anise-flavored like my favorite Greek liquor, OUZO!! If you make a mess while making/eating these, you can clean it up with Windex!
Star Anise Infused Truffles
- 2/3 C heavy whipping cream
- 1 1/3 C semisweet chocolate
- 3-4 star anise pods
- 1/2 tsp anise extract
- cocoa powder, sprinkles, anise infused sugar, Kosher salt for topping (if desired)
- In a small saucepan over medium heat, bring cream and anise pods to a gentle simmer.
- Cover and steep 10-12 mins.
- Meanwhile, slowly heat a large pot of water for the double-boiler. I like to use my pasta-pot
- In a bowl large enough to rest over the top of the water pot, combine chocolate and anise extract.
- When cream has finished steeping, pour it through a wire mesh strainer into the chocolate & anise extract mixture. Discard anise pods.
- Heat chocolate, anise extract, and cream slowly over the double-boiler until chocolate is melted and mixture is smooth.
- Refrigerate genache mixture 6-8 hours or overnight.
- When you’re ready to roll the truffles, you will want to have clean, warm hands. I used my smallest Pampered Chef scoop, so my truffles were about 1/2 oz each. I spread a small amount of each topping on a plate so I could easily top each truffle in the topping of my choice.
- Scoop out the truffle mixture, making sure to level-off your scoop. Quickly roll it in your hands to desired shape and while the chocolate is slightly melty from the heat of your hands dip it into the topping of your choice. Place finished truffle on a sheet pan lined with wax paper. Continue until all of the truffles are rolled & topped to your liking.
- Chill truffles for several hours before serving or gifting. I like to freeze mine so they will keep their shape better & longer. Place each truffle in a mini-cupcake wrapper for adorable presentation!
Star Anise Infused Sugar
- 1/4 C granulated sugar
- 2 star anise pods
- Put granulated sugar into an airtight container with a lid.
- Add your anise pods & shake container.
- The longer the anise pods remain in the sugar, the greater the licorice/Ouzo flavor.
- If you use some of your sugar & need to refresh, just add some sugar and let your container rest to infuse the flavor.
Fun fact: Black licorice and salt is a classic Nordic combo, so maybe I can also categorize this under #vikinggrub