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Truffles

Ingredients:

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.

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Last Updated Saturday, November 20th, 2004