Grand
Marnier Truffles
4
T melted butter
4 oz. bittersweet chocolate, broken into small pieces 4 oz.
milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4
cup confectioner's sugar
2 tsp. orange extract
Makes
about 30 truffles
Note:
Pregnant or nursing women, young children or any with an immune deficiency
should not eat foods made with raw eggs.
Heat
butter in a small saucepan until very hot and bubbly (be careful not to let it
burn). Remove from heat and add the chocolate. Stir constantly until smooth and
melted. Set aside.
In
a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add
extract and liquor and continue to beat until thick (see photo). With mixer on
slow to medium speed, gradually beat in the melted chocolate mixture. Beat
until smooth and well mixed. Cover with plastic wrap and refrigerate for at
least thirty minutes or until firm.
Place
your choice of coating in a bowl. If you're going to have more than one, use
separate bowls. Some possible coating choices are: toasted coconut, chopped
nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop
out a teaspoon full of the truffle mixture and, using your fingers, roll it
into a ball. Work quickly as the heat of your hand will quickly start melting
the chocolate. Drop ball in the coating bowl. Repeat the process until there
are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating
mixture and a sheet of waxed paper.
Wrap
truffles in an air tight container and store in the refrigerator for up to ten
days or in the freezer for up to a month.
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