Make your own free website on






1/4 cup heavy cream
2 tablespoons Grand Marnier or Kahlua
6 ounces German's Sweet Chocolate
4 tablespons sweet butter, softened
Powdered unsweetened cocoa

Boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from heat, stir in liqueur and chocolate, and return to low heat. Stir until chocolate melts.

Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes. Scoop chocolate up with a teaspoon and shape into rough 1-inch balls. Roll the truffle balls in the unsweetened cocoa.

Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for at least 30 minutes before serving.

Site Meter  


Last Updated Saturday, November 20th, 2004