| 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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