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 cjhartlin@msn.com Source: Cooking with
Bonnie Stern.
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 29, 1998
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