Yield: 1 servings

Measure Ingredient
6 ounces Bittersweet chocolate
1 ounce Sweet butter
½ cup Heavy cream
2 tablespoons Grand Marnier
\N \N <<<OR>>> your favorite liqueur
\N \N Pecans or pistachio nuts chopped
\N \N Confectioners sugar
\N \N Cocoa


Chop chocolate into small pieces and put it into a bowl with the butter. Heat the cream until hot, but not boiling and pour over the chocolate and butter, stirring gently until smooth and thoroughly incorporated. Refrigerate 4 to 6 hours. Coat your hands with cocoa powder and take about 1 teaspoon of the chilled mixture and roll it into a ball. Remember, truffles are not perfectly round. When formed, you could roll the truffles in chopped pecans or pistachio nuts, roll them in another coating of cocoa or a mixture of ⅔ confectioners sugar and ⅓ cocoa.

MM Format Norma Wrenn npxr56b

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