3/4 cup heavy cream
12 oz semisweet chocolate, melted
2 1/2 tbsp grand marnier
4 oz butter, room temperature
1/4 cup + 2 t droste cocoa
1 1/2 tsp cinnamon
A Recipe for
Grand Marnier Truffles
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
This Recipe for Grand Marnier Truffles is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This is a recipe for Grand Marnier Truffles from the recipe cookbook of Recipes-to-go (Dessert)
Chowder breathes reassurance. It steams consolation. |
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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
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Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
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Food Tip |
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Heat cream to a boil Add melted choc and whisk until smooth. Cool to
room temperature. Thoroughly combine cocoa and cinnamon in a small
bowl and set aside. Add Grand Marnier to choc mix and whisk to
combine. Beat butter into choc mix, bit by bit, until completely
incorporated. Chill, covered until firm--at least 8 hours.
Shape the mix into balls, 1 1/2" diameter. Roll each in
cocoa-cinnamon mix. Pack in layers in an airtight container and
refrigerate or freeze. They will keep for several months. Makes about
40 truffles.
Serves: 40
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