| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Caprial1 | 1 | servings |
INGREDIENTS
| 12 | oz | Bittersweet chocolate; cut into pieces |
| 1 | Orange; zest of | |
| 1 1/2 | c | Heavy cream |
| 1/8 | c | Brandy |
| 1 | c | Mexican cocoa powder |
INSTRUCTIONS
Place chocolate in food processor fitted with a metal blade. Add orange zest and process to chop the chocolate and zest. Heat the cream until it just comes to a boil. Stop the machine and add 1/2 the cream. Start the machine and add the rest of the cream. Process until the chocolate is smooth. Remove the mixture from the machine and place in a shallow container. Stir in brandy and allow to chill until you can handle the chocolate to form a ball. When you can spoon a heaping spoon full of mixture out and roll in cocoa to form a ball. Place in foil truffle cups. Serve at room temperature, or store in the refrigerator in a air tight container until ready to serve. Before serving let warm to room temperature. Converted by MC_Buster. Per serving: 3136 Calories (kcal); 320g Total Fat; (81% calories from fat); 44g Protein; 122g Carbohydrate; 489mg Cholesterol; 182mg Sodium Food Exchanges: 6 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 63 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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