Recipe for cooking grand marnier truffles
Desserts to Go with Coffee and Tea :: Truffles
Grand Marnier Truffles
Makes approximately 4 to 6 servings.
4 Tbsp. melted butter
4 oz. bittersweet chocolate, broken into sm. pieces
4 oz. milk chocolate, broken into sm. pieces
4 Tbsp. Grand Marnier
4 egg yolks
1 1/4 c. powdered\sugar
2 tea. orange extract or flavoring
Makes approximately 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 or flavoring and liqueur and continue to beat until thick. 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 min. 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 wax paper.
Wrap truffles in an airtight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
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 tsp. 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 wax paper.
Wrap truffles in an airtight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
