Leslie in Texas's Note:
Delectable little truffles, perfect for holiday gift giving or as a sweet ending to a fine dinner. These can be made ahead and kept frozen. Originally from a May 1983 issue of Bon Apetit,in the Food Processor article.
My Private Note
1 inch ...
Units: US | Metric
- 4 ounces sweet chocolate, broken into pieces
- 4 ounces milk chocolate, broken into pieces
- 1/2 teaspoon chopped orange peel (colored part only)
- 1 pinch salt
- 1/2 cup heavy cream, heated to simmer
- 1 tablespoon Grand Marnier
- 6 ounces sweet chocolate
- 1 tablespoon vegetable oil
- 2 tablespoons unsweetened cocoa powder, sifted
- 1Line baking sheet with heavy-duty foil and grease lightly; set aside.
- 2Combine chocolates, orange peel and salt in work bowl of food processor fitted with the steel knife and chop using 6 on/off turns, then process until mixture is minced, about 30 seconds.
- 3With machine running, pour hot cream through feed tube and blend until chocolate is melted.
- 4Run spatula around inside of work bowl to loosen mixture.
- 5Add Grand Marnier and blend 5 seconds.
- 6Pour onto prepared baking sheet; refrigerate until mixture is cool and chocolate begins to firm, about 30 minutes.
- 7Return to work bowl and process until light and fluffy, about 20 seconds, stopping once to scrape down sides of bowl.
- 8Spoon mixture into pastry bag fitted with plain 1/4 inch tip.
- 9Return to refrigerator until chocolate is thick enough to be piped but is not hard, about 15 minutes.
- 10Pipe mixture onto sheet in 3/4 to 1 inch mounds. (Truffles can also be shaped with demitasse spoons and gently rounded with fingers.).
- 11Freeze truffles until completely firm.
- 12For dipping chocolate:.
- 13Melt chocolate with oil in top of double boiler over hot, but not boiling, water. Maintain chocolate between 100 and 110 degrees.
- 14Line another baking sheet with waxed paper.
- 15Working in cool area (preferably 68 degrees or under),dip frozen truffles into chocolate, one at a time, coating completely.
- 16Arrange on prepared baking sheet and freeze until firm.
- 17Place cocoa powder in a plastic bag.
- 18Add truffles to bag in batches of 20 and shake to coat completely.
- 19Rearrange on baking sheet and freeze.
- 20When completely frozen, transfer to plastic bags; seal airtight.
- 21Store in freezer.
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Nutritional Facts for Grand Marnier Chocolate Truffles
Serving Size: 1 (543 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 43.2
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 1.7 g
- Cholesterol 3.1 mg
- Sodium 5.6 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 0.3 g
- Sugars 3.4 g
- Protein 0.4 g
The following items or measurements are not included: