| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Candies, Chocolate, Alcohol, Christmas |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Whipping cream |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Orange liqueur |
| 7 |
|
Squares Semi sweet chocolate |
|
|
Dipping: |
| 8 |
|
Squares unsweetened chocolate |
INSTRUCTIONS
Combine cream and butter. Bring to a boil over medium
heat. Remove from heat; add ligueur and chocolate.
Stir until chocolate is entirely melted. chill mexture
until firm enough to handle, about 3-4 hours. Using a
teaspoon, form and roll mixture into small balls.
Chill for another hour.
Partially melt chocolate. Then place chocolate over
saucepan of lukewarm water (approx 88F) Place chilled
truffle on a fork. Dip into chocolate; gently scrape
away excess chocolate from under tines of fork. Place
on waxed paper lined trays. Chill until chocolate is
set.
Origin: Canadian Living, December 1988. Bakers
Chocolate Ad. Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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