| 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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”