Chocolate Truffles W Grand Marnier Recipe




Chocolate Truffles W Grand Marnier Ingredients

12 oz bittersweet or semisweet chocolate
1/2 cup unsalted butter
1/4 cup whipping cream
2 tbsp grand marnier
1 cup cocoa, sifted

A Recipe for
Chocolate Truffles W Grand Marnier

 

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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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This is a recipe for Chocolate Truffles W Grand Marnier from the recipe cookbook of Recipes-to-go (Dessert)


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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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Chocolate Truffles W Grand Marnier

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Chocolate Truffles W Grand Marnier Directions

Chop the chocolate and place in the top of a double boiler over barely
simmering water. Add the butter and cook, stirring, until melted
together.

Beat in the cream and stir until smooth. Cook for 1 minute. Beat in
the liqueur.

Transfer the mixture to a bowl. Cover. Refrigerate until firm.

Using a spoon or melon batter, shape the chocolate mixture into 1 inch
balls. Roll in cocoa.

ALMOND TRUFFLES: Add 1/2 cup ground toasted almonds to the chocolate
mixture and us Amaretto instead of Grand Marnier. Roll the truffles in
ground toasted almonds instead of cocoa.

HAZELNUT TRUFFLES: Add 1/2 cup ground toasted hazelnuts to the
chocolate mixture and use Frangelico instead of Grand Marnier. Roll
the truffles in ground toasted hazelnuts.

MOCHA TRUFFLES: Use 1 tbsp. dark rum and 1 tbsp. coffee liqueur
instead of Grand Marnier. Roll the truffles in sifted icing sugar.

COGNAC TRUFFLES: Use Cognac instead of Grand Marnier. Roll in cocoa.
Yield: 4 dozen Typed in MMFormat by cjhartlin@msn.com Source:
Cooking with Bonnie Stern.

Serves: 4

 

 

 

 

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