Truffles #6

Yield: 24 Servings

Measure Ingredient
¼ cup Heavy cream
2 tablespoons Grand marnier
6 ounces Semisweet chocolate
4 tablespoons Butter; softened

From: AUNTIEFIFI@... (Mimi Markofsky) Date: Sun, 14 Apr 1996 01:54:06 -0400 by We're Cooking Now

In a heavy saucepan, reduce cream over a medium heat by ½. Add the Grand Marnier and chocolate; stir until melted. Remove pan from heat and stir in butter. Place in a shallow glass dish and refrigerate until firm, 2-4 hours (may be done to this point, covered with plastic wrap and refrigerated 3-4 days in advance). Scoop with #100 scoop and roll into cocoa, nuts or tempered chocolate. Refrigerate to firm again before serving.

NOTES : Ganache may also be piped into candy cups and refrigerated.

MC-RECIPE@...

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #42

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes