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!
Chocolate Truffles
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