Yield: 24 Servings
|¼ cup||Heavy cream|
|2 tablespoons||Grand marnier (or dark rum; kahlua; amaretto, etc.)|
|6 ounces||German's sweet chocolate|
|4 tablespoons||Sweet butter; softened|
|Powdered unsweetened cocoa|
From: lynx@... (Lynx-Amathon Adorienne) (collection) Date: Fri, 30 Jul 1993 00:49:49 PDT 1. Boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from heat, stir in liqueur and chocolate, and return to low heat. Stir until chocolate melts.
2. Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into rough 1-inch balls.
(Perhaps a melon ball (?) or a small ice cream scoop may be useful???) Roll the truffle balls in the unsweetened cocoa.
4. Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for 30 minutes before serving.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .