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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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