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 |
SUSAN AARONSON PSTT79C
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