Monday, December 20, 2010

Chocolate Truffles

- 1 cup of semisweet chocolate, broken into pieces
- 3/4 cup of heavy whipping cream
- 2 tablespoons butter
- 2 tablespoons Grand Marnier (or substitute for another alcohol you might prefer)
Different coating options; cocoa powder, icing sugar, chopped nuts, toasted coconut, shaved chocolate

1 - Place the broken pieces of chocolate in a stainless steal bowl and set aside
2 - Heat the cream and butter in a small saucepan over medium heat, bringing to a boil
3 - Immediately pour the boiling cream and butter mixture over the chocolate and let stand 5 minutes
4 - Add liqueur and whisk until smooth
5 - Cover and place in the fridge until the mixture is firm (possibly overnight)
6 - Place your chosen topping(s) on a plate, line a tray/baking sheet with parchment paper and remove the truffle mixture from the fridge
7 - Either with your hands or with a melon baller form the truffle mixture into bite-sized balls
8 - Immediately roll the balls in your topping and place them on your prepared tray
9 - Cover and replace in fridge until firm again

*Truffles can be left in the fridge for a couple of weeks or frozen for a couple of months. Bring them to room temperature before serving.

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