| Chocolate Truffles November 2007 |
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Makes 30-40 Candies 1 Cup Heavy Cream 1/2 tsp. Vanilla Extract 1 Pound 2 ounces Sweet Dark Chocolate, chopped 3 ounces Butter 4 Table spoons Grand Marnier Powdered Sugar |
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Heat the cream and vanilla to the boiling point. Remove from the heat and add the chopped chocolate, stirring until it is completely melted and add the melted butter. Add the Grand Marnier. Wait until the filling starts to thicken, scoop with a ½ ounce or ¾ ounce ice cream scoop to make small mounds the size of cherries, on cookie sheets lined with baking paper. Refrigerate for a few minutes to set. Roll the centers into round balls between your hands, using powdered sugar to keep them from sticking. Roll them again in powdered sugar as a final coating |
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Pat from SC |
