Ingredients
- 8 ounces good-quality semisweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract
- 1/2 cup unsweetened cocoa, sifted
Directions
1. Place chocolate in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
2. Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
Makes about 30
Epicurious Television
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Submitted 6/13/05.
Source: epicurious
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
CHOCOLATE TRUFFLES