Once you have had these homemade truffles, you will never want any others. These are truly sinful and simple to make.
1/4-cup heavy cream
2 tablespoons Grand Marnier
6 ounces German’s sweet chocolate, broken up
4 tablespoons sweet butter, softened Powdered unsweetened cocoa
1. Boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from heat, stir in Grand Marnier and chocolate, and return to low heat; stir until chocolate melts.
2. Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into rough 1-inch balls. Roll the truffle balls in the unsweetened cocoa.
4. Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for 30 minutes before serving. Makes 24 truffles
Note: you may use dark rum, cognac, or another liqueur for the Grand Marnier. Kahlua, Framboise, Crème de Menthe, or Amaretto are great options.
This recipe is from the Silver Palate Cookbook. It is one of the best cookbooks of all time – it’s a classic!