Elegant bittersweet chocolate
truffles, spirited with Grand Marnier or rum...or not.
Bittersweet
Chocolate Truffles
- 1 pound very good quality
bittersweet (not unsweetened) chocolate, such as Valrhona, Lindt,
or Callebaut
1 cup heavy cream
2 to 3 tablespoons Grand Marnier or rum (optional)
High-quality cocoa powder for rolling the truffles
- Chop chocolate into very
small pieces and place in large bowl. Bring cream just to the
simmer, stir in liqueur if desired, and pour on top of chocolate.
Stir with a wooden spoon until thoroughly combined, scraping
down the sides often with a rubber spatula. Allow to cool to
room temperature and then cool in refrigerator for 20 to 30 minutes.
- Remove bowl from refrigerator
and, working quickly, form grape-sized rounds with a parisienne
scoop (a melon-baller). Place each ball on a sheet pan, cover
the pan tightly with plastic wrap, and freeze for 30 minutes.
Remove the truffles from the freezer and dust with cocoa powder,
then roll between the palms until round and smooth. Refrigerate
again and dust with cocoa powder if necessary before serving.
- Truffles will keep a week
in the refrigerator and up to three months in the freezer. Just
be sure to bring to room temperature before serving.
Makes 36 truffles.
Recipe provided courtesy of The Sugar Association,
Inc.
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