Indulge in a sweet and
sophisticated taste that melts in your mouth with these buttery
bittersweet mascarpone truffles.
Buttery
Bittersweet Mascarpone Truffles
- 4 ounces finest quality
bittersweet chocolate, chopped
4 ounces finest quality milk chocolate, chopped
2/3 cup heavy cream
2 tablespoons granulated sugar
4 ounces (1/2 cup) Wisconsin Mascarpone, at room temperature
1 tablespoon Grand Marnier or other favorite liqueur
1 cup finely ground pecans or walnuts
- Place all ingredients
except the nuts in a medium bowl. Set bowl on pan of simmering
water; do not allow bowl to touch water. (Or place in top of
double boiler.) Heat until melted, smooth and warm. Watch closely
and stir often. Remove from heat, cover and refrigerate overnight.
- Working quickly, roll
refrigerated mixture into smooth 1-inch balls (these truffles
are very soft; they must be cold for shaping and rolling). Place
on parchment or waxed paper.
- Roll the truffle balls
in the finely ground nuts.
- Refrigerate for up to
one week. Remove from refrigeration about 10 minutes before serving.
Refrigerate any remaining truffles.
Makes 24 truffles.
Coating option: Melt 6
ounces best quality dark or semisweet chocolate in bowl over
pan of simmering water. Roll the truffle balls in the chocolate
to evenly coat. If desired, then roll in ground nuts.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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