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Buttery Bittersweet Mascarpone Truffles recipe

Buttery BittersweetMascarpone Truffles recipe

Indulge in a sweet and sophisticated tastethat melts in your mouth with these buttery bittersweet mascarponetruffles.

Recipe: Buttery BittersweetMascarpone Truffles

4 ounces finest quality bittersweet chocolate,chopped
4 ounces finest quality milk chocolate, chopped
2/3 cup heavy cream
2 tablespoons granulated sugar
4 ounces (1/2 cup) Wisconsin Mascarpone, at room temperature
1 tablespoon Grand Marnier or other favorite liqueur
1 cup finely ground pecans or walnuts

  • Place all ingredients except the nutsin a medium bowl. Set bowl on pan of simmering water; do notallow bowl to touch water. (Or place in top of double boiler.)Heat until melted, smooth and warm. Watch closely and stir often.Remove from heat, cover and refrigerate overnight.
  • Working quickly, roll refrigerated mixtureinto smooth 1-inch balls (these truffles are very soft; theymust be cold for shaping and rolling). Place on parchment orwaxed paper.
  • Roll the truffle balls in the finely groundnuts.
  • Refrigerate for up to one week. Removefrom refrigeration about 10 minutes before serving. Refrigerateany remaining truffles.

    Makes 24 truffles.

    Coating option: Melt 6 ounces best qualitydark or semisweet chocolate in bowl over pan of simmering water.Roll the truffle balls in the chocolate to evenly coat. If desired,then roll in ground nuts.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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