Nothing sings louder of love for Valentine's Day then giving my sweetheart rich chocolate truffles. I use dark, French bittersweet Valrona chocolate with the best Maine heavy cream and Grand Marnier liquor to jazz up the flavor. They are simple and quick to make and oh, so good to eat. At a craft store I get plain white candy boxes and sponge finish the sides and top with melted chocolate then tie a large red satin bow around the finished box. Just gorgeous!
3/4 cup of heavy cream
8-10 oz. Bittersweet chocolate, chopped into 1 inch pieces
1-3 teaspoon Grand Marnier
Cocoa for dusting
In a double boiler put chopped chocolate and heavy cream together over simmering water. Stir until melted and combined. Add Grand Marnier or another liquor of your choice. Place in the refrigerator until just set. Remove and scoop out a Tablespoon size of your truffle mixture. Using two spoons form it into an irregular round truffle shape . Roll into dark cocoa and chill on a sheet pan until it is time to pack them into those beautiful finished boxes. Touch as little as possible with your warm fingers-I use a fork to move the truffles from the cocoa to the sheet pan and then into the candy box.
- Reciepe courtesy of Brenda Athanus
Authentic Eats at La Cevicheria and Mateo's on West Pico
by David Latt
by David Latt