Chocolate Truffes

🛒Ingredients (Grocery List)

• 3 1/2 ounces good bittersweet Chocolate

• 3 1/2 ounces good semisweet Chocolate

• 1/2 cup Heavy Cream

• 1 1/2 tbsp Grand Marnier Liqueur

• 1/2 tsp good Vanilla extract

• Cocoa Powder

• Confectioners' Sugar

🍴Serves: Makes 20 truffles

⏰Prep Time: 15 min

⏱️Cook Time: 5 mm

🥣Instructions

1. Chop the Chocolates finely and place them in a bowl.

2. Heat the Heavy Cream in a small saucepan until its boils. Immediately pour the hot Heavy Cream through a fine-meshed sieve into the bowl with the Chocolates. With a wire whisk, slowly stir the Heavy Cream and Chocolates together until the Chocolate is completely melted. If the Chocolate doesn’t melt completely, place the bowl over a pan of simmering Water and stir for a few minutes just until it melts. Whisk in the Grand Marnier and Vanilla. Cover and chill for 45 minutes to an hour until pliable but firm enough to scoop.

3. With two teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the Chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll in Cocoa Powder and Chill. Truffles are best when they are allowed to set overnight in the refrigerator. Roll in confectioners’ Sugar and serve chilled or at room temperature.

💡Tips

• There are many good Chocolates, such as Lindt.

• Semisweet Chocolate chips may contain stabilizers or flour gluten, which gives them a different consistency from Chocolate bars.