Truffles

Truffles

INGREDIENTS:
1/4 cup heavy cream
2 tablespoons Grand Marnier (or dark rum, Kahlua, Amaretto, etc.)
6 ounces German’s Sweet Chocolate
4 tablespons sweet butter, softened
powdered unsweetened cocoa
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.This is straight of of “The Joy of Cooking”.Very easy if you have a microwave.Coarsely grate
3 oz. unsweetened chocolate.
Melt it with:
1/4 cup butter.
Add:
2 Tablespoons [1 oz] cream
Gradually stir in until lump-free:
7 tablespoons sifted confectioners sugar
2 tablespoons finely ground hazelnuts.
[note: sice I didnt have hazelnuts, I used some extra sugar.
8 tablespoons is 1/2 cup]
Cover and refrigerate 12 to 24 hours. [I could wait that long] Make
individual balls by rolling about a teaspoon of the mixture in the pl6am of the hand.This friction and warmth will cause the chocolate to melt slightly, so that the final coating will adhere.Roll balls in: cinnamon flavored cocao, or Chocolate pastilles or shot This coating will stick to them very satisfactorily.Keep refridgerated, but for best flavor, remove 2 hours before serving.