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Ingredients:
- ¼ cup Heavy Cream
- 2 tbsp Grand Marnier or Kahlua
- 6 ounces German's Sweet Chocolate
- 4 tbsp Sweet Butter (softened)
- Powdered Unsweetened Cocoa
Method :
- Boil cream in a small heavy pan until only 2 tablespoon is
left.
- Remove from heat.
- Stir in liqueur and chocolate and heat on low flame again.
- Keep stirring until chocolate melts.
- Whisk in softened butter until the mixture gets a smooth
texture.
- Pour into a shallow bowl and refrigerate until firm.
- Scoop chocolate up with a teaspoon and shape into 1-inch
balls.
- Roll the truffle balls in the unsweetened cocoa.
- Store truffles, covered, in the refrigerator.
- Before serving, let them stand at room temperature for about
30-40 minutes.
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