Chocolate Truffles
1/2 pound bittersweet chocolate
1 cup whipping cream
2 tablespoons butter
1 tablespoon Grand Marnier (optional)

This classic recipe for truffles is divine as is, or with added coatings. Makes 40 truffles.

In a deep heavy-based saucepan, place whipping cream and chocolate over low heat and stir occasionally until chocolate is melted. Add butter, optional liquor and continue stirring until butter is fully melted. Remove from heat and let cool to room temperature.

Let the mixture sit in a refrigerator at least 8 hours or, if possible 2-3 days to fully emphasize the chocolate taste. Using a spoon, scoop the mixture and form into 2-inch diameter balls, then roll in your coating of choice.

Serving Suggestions and Tips: Do not use low fat cream for this recipe. Some coating ideas: Finely chopped nuts, cocoa powder, powder sugar, or coconut flakes. You may also dip the truffle in melted semisweet chocolate.
Posted by Pat on November 29, 2006 1:03 PM

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