| 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
A Message from our Provider:
“Our God is an *_AWESOME_* God!”