| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 40 | Servings | |
INGREDIENTS
| -BELLE BESTOR DFPF73A | ||
| 3/4 | c | Heavy cream |
| 12 | oz | Semisweet chocolate; melted |
| 2 1/2 | tb | Grand Marnier |
| 4 | oz | Butter; room temperature |
| 1/4 | c | + 2 T Droste cocoa |
| 1 1/2 | ts | Cinnamon |
INSTRUCTIONS
Heat cream to a boil Add melted choc and whisk until smooth. Cool to room temperature. Thoroughly combine cocoa and cinnamon in a small bowl and set aside. Add Grand Marnier to choc mix and whisk to combine. Beat butter into choc mix, bit by bit, until completely incorporated. Chill, covered until firm--at least 8 hours. Shape the mix into balls, 1 1/2" diameter. Roll each in cocoa-cinnamon mix. Pack in layers in an airtight container and refrigerate or freeze. They will keep for several months. Makes about 40 truffles. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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