Chocolate Truffles Recipe - Cooking Index
Fresh from my new book, Celebrate!, here's a recipe for luscious, freshly made chocolates. I serve them in pleated paper cups, the kind that boxed chocolates sit in.
Courses: Dessert1/4 cup | 59ml | Heavy cream |
2 tablespoons | 30ml | Grand Marnier |
= (or other liqueur) | ||
6 oz | 170g | Semisweet chocolate - in pieces |
4 tablespoons | 60ml | Unsalted butter - room temperature |
1/2 cup | 55g / 1.9oz | Unsweetened cocoa powder - or more if necessary |
Pour the cream into a small, heavy saucepan and bring it to a boil over medium-high heat. Boil until reduced by half, about 4 minutes. Remove the pan from the heat, stir in the Grand Marnier and the chocolate pieces, then return the pan to low heat. Stir until the chocolate melts, about 3 or 4 minutes.
Remove the pan from the heat and whisk in the butter. When the mixture is smooth, transfer it to a shallow bowl and refrigerate until firm but moldable, about 40 minutes.
Spread the cocoa powder on a plate. Scoop up the chocolate with a small spoon and form it into 1-inch balls by rolling it between the palms of your hands. Roll the truffle balls in the cocoa, adding more if necessary. Place on a baking sheet, cover lightly with waxed paper and refrigerate. Remove from the refrigerator 20 minutes before serving.
This recipe yields about 24 truffles.
Per truffle: 70 calories, 6g carbohydrate, 1g protein, 5g fat, 10mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 11-16-2003
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.