Orange truffle cups
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | SEMI SWEET CHOCOLATE |
| 1 | tablespoon | BUTTER |
| 5 | tablespoons | UNSALTED BUTTER |
| 1 | each | EGG YOLK |
| ⅔ | cup | SIFTED CONFECTIONERS SUGAR |
| 3 | ounces | SEMI SWEET CHOCOLATE |
| 2 | tablespoons | ORANGE LIQUEUR |
| 1 | teaspoon | VANILLA |
| ¼ | teaspoon | GRATED ORANGE RIND |
Directions
MELT 6 SQUARES CHOCOLATE AND 1 T BUTTER IN A SAUCE PAN OVER LOW HEAT, STIRRING CONSTANTLY. USING A TEASPOON SPREAD CHOCOLATE MIXTURE OVER THE INSIDE OF THIRTY PAPER BONBON CUPS, COVERING THE ENTIRE SURFACE. CHILL TO FIRM THE CUPS, ABOUT ONE HOUR. CAREFULLY PEEL OFF THE PAPER. SERVE AT ONCE OR STORE IN FREEZER. BEAT UNSALTED BUTTER WITH EGG YOLK. GRADUALLY ADD SUGAR, BLENDING WELL. STIR IN CHOCOLATE (MELTED), LIQUEUR, VANILLA AND RIND. CHILL UNTIL FIRM ENOUGH TO HANDLE THEN SPOON INTO CUPS.