Grand Marnier Chocolate Truffles

Submitted by Leslie in Texas

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 60 1 inch truffles

ingredients

• Truffles

• 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

• Dipping Chocolate

• 6 ounces sweet chocolate
• 1 tablespoon vegetable oil
• 2 tablespoons unsweetened cocoa powder, sifted

directions

1. Line baking sheet with heavy-duty foil and grease lightly; set aside.
2. Combine 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.
3. With machine running, pour hot cream through feed tube and blend until chocolate is melted.
4. Run spatula around inside of work bowl to loosen mixture.
5. Add Grand Marnier and blend 5 seconds.
6. Pour onto prepared baking sheet; refrigerate until mixture is cool and chocolate begins to firm, about 30 minutes.
7. Return to work bowl and process until light and fluffy, about 20 seconds, stopping once to scrape down sides of bowl.
8. Spoon mixture into pastry bag fitted with plain 1/4 inch tip.
9. Return to refrigerator until chocolate is thick enough to be piped but is not hard, about 15 minutes.
10. Pipe mixture onto sheet in 3/4 to 1 inch mounds. (Truffles can also be shaped with demitasse spoons and gently rounded with fingers.).
11. Freeze truffles until completely firm.
12. For dipping chocolate:.
13. Melt chocolate with oil in top of double boiler over hot, but not boiling, water. Maintain chocolate between 100 and 110 degrees.
14. Line another baking sheet with waxed paper.
15. Working in cool area (preferably 68 degrees or under),dip frozen truffles into chocolate, one at a time, coating completely.
16. Arrange on prepared baking sheet and freeze until firm.
17. Place cocoa powder in a plastic bag.
18. Add truffles to bag in batches of 20 and shake to coat completely.
19. Rearrange on baking sheet and freeze.
20. When completely frozen, transfer to plastic bags; seal airtight.
21. Store in freezer.