"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Truffles Recipe

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This recipe for Chocolate Truffles, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Milliken, Sr. Financial Analyst, KPHC Finance
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 oz. bittersweet chocolate
1 cup heavy whipping cream
3 tbsp. unsalted butter
1/4 cup Grand Marnier or other flavored liquor (optional)

Chocolate Coating:
1 1/2 lbs. bittersweet chocolate

Cocoa powder for dusting

Directions:
Directions:
Heat up the cream and butter. While this is heating up, chop up 10 oz. bittersweet chocolate and put it in a bowl
that will fit in your refrigerator. The more you chop it, the easier it melts. Once the butter has melted, pour the cream/butter mixture over the chocolate and stir until the chocolate is all melted. Now, add your liquor of choice if desired. Once the liquor is incorporated into the chocolate mixture, put the bowl in the refrigerator and let it sit until the mixture is firm (overnight). Once it is firm, take a teaspoon and scoop out about 1 1/2 tbsp. of the mixture. Roll it into a ball and place on a wax paper covered cookie sheet. When you have finished rolling the balls, put the cookie sheet in the freezer for 6-8 hours or overnight. When the chocolate balls are frozen, melt 1 1/2 lbs. chocolate. You can do this in the microwave or in a double broiler. I like the microwave method because you only need to use one bowl. Chop the chocolate up and put it in a microwave bowl and cook for 60 seconds. Take the bowl out and stir the chocolate around. Keep this up until the chocolate is all melted. Once the chocolate is melted, dip the frozen chocolate balls one at a time. Use a fork or spoon to drop the frozen chocolate balls to keep hands clean. Lay them back on the wax papered cookie sheet. Place the cookie sheet in fridge for an hour or more. When they are all firm, lightly dust cocoa powder over them. Makes 25-30 truffles.

 

 

 

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