Chocolate Truffles W/grand Marnierchocolate, desserts, snacks 12 oz bittersweet or semisweet chocolate 1/2 cup unsalted butter 1/4 cup whipping cream 2 tablespoon grand marnier 1 cup cocoa, sifted Chop the chocolate and place in the top of a double boiler over barely simmering water. Add the butter and cook, stirring, until melted together. Beat in the cream and stir until smooth. Cook for 1 minute. Beat in the liqueur. Transfer the mixture to a bowl. Cover. Refrigerate until firm. Using a spoon or melon batter, shape the chocolate mixture into 1 inch balls. Roll in cocoa. ALMOND TRUFFLES: Add 1/2 cup ground toasted almonds to the chocolate mixture and us Amaretto instead of Grand Marnier. Roll the truffles in ground toasted almonds instead of cocoa. HAZELNUT TRUFFLES: Add 1/2 cup ground toasted hazelnuts to the chocolate mixture and use Frangelico instead of Grand Marnier. Roll the truffles in ground toasted hazelnuts. MOCHA TRUFFLES: Use 1 tbsp. dark rum and 1 tbsp. coffee liqueur instead of Grand Marnier. Roll the truffles in sifted icing sugar. COGNAC TRUFFLES: Use Cognac instead of Grand Marnier. Roll in cocoa. Yield: 4 dozen Typed in MMFormat by cjhartlin@msn.com Source: Cooking with Bonnie Stern. |
