| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chocolate, Desserts, Snacks | 4 | Dozen | |
INGREDIENTS
| 12 | oz | Bittersweet or semisweet chocolate |
| 1/2 | c | Unsalted butter |
| 1/4 | c | Whipping cream |
| 2 | tb | Grand Marnier |
| 1 | c | Cocoa, sifted |
INSTRUCTIONS
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 [email protected] Source: Cooking with Bonnie Stern. Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on May 29, 1998
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