Elegant bittersweet chocolate truffles,spirited with Grand Marnier or rum…or not.
Recipe: Bittersweet ChocolateTruffles
1 pound very good quality bittersweet(not unsweetened) chocolate, such as Valrhona, Lindt, orCallebaut
Chop chocolate into very small piecesand place in large bowl. Bring cream just to the simmer, stirin liqueur if desired, and pour on top of chocolate. Stir witha wooden spoon until thoroughly combined, scraping down the sidesoften with a rubber spatula. Allow to cool to room temperatureand then cool in refrigerator for 20 to 30 minutes.
Remove bowl from refrigerator and, workingquickly, form grape-sized rounds with a parisienne scoop (a melon-baller).Place each ball on a sheet pan, cover the pan tightly with plasticwrap, and freeze for 30 minutes. Remove the truffles from thefreezer and dust with cocoa powder, then roll between the palmsuntil round and smooth. Refrigerate again and dust with cocoapowder if necessary before serving.
Truffles will keep a week in the refrigeratorand up to three months in the freezer. Just be sure to bringto room temperature before serving.
1 cup heavy cream
2 to 3 tablespoons Grand Marnier or rum (optional)
High-quality cocoa powder for rolling the truffles
Makes 36 truffles.
Recipe provided courtesy of The Sugar Association,Inc.
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