Ingredients
- 200 ml cream
- 50 gm unsalted butter
- ΒΌ cup Grand Marnier
- 450 gm dark cooking chocolate
- Dutch cocoa
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Chocolate Truffles
Time: 5 minutes prep
Servings: 10-20 truffles
Directions
- Gently melt the cream and butter in a double boiler over simmering water. Set aside to cool a little.
- Add the Grand Marnier and dark chocolate. Stir until well combined and the chocolate has melted. (Can be put back over the double boiler if need be.) Refrigerate until firm.
- Then roll the chocolate into small balls and dust with cocoa.
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Summary
Reviews
July 13, 2010
Perfect to serve after a dinner party or special lunch.I've cooked/tasted this recipe!
