| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | German | Choco4 | 24 | servings |
INGREDIENTS
| 1/4 | c | Heavy Cream |
| 2 | tb | Grand Marnier |
| 6 | oz | German Sweet Chocolate; broken up |
| 4 | tb | Butter; softened |
| Unsweetened Chocolate Powder |
INSTRUCTIONS
Boil cream in a small heavy pan until reduced to 2 Tab. Remove from heat, stir in Grand Marnier and chocolate, and return to low heat; stir until chocolate melts. Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 min. Scoop chocolate up with a teaspoon and shape into 1 inch balls. Roll the truffle balls in the unsweetened cocoa. Store truffles, covered, in the refrigerator. Let truffles stand at room temp. for 30 min. before serving. Yield: 24 truffles. Recipe by: JGruhn <jgruhn@aol.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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