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Print this Recipe    Truffles 30

Truffles

1 1/2 cups heavy cream
8 Tablespoons butter
1 pound good quality semisweet chocolate cut or broken into pieces
2 T flavored liqour (gran marnier, frangelico, amaretto, kahlua)
Cocoa powder for dusting

Put cream and butter into a saucepan. Let butter melt over medium
heat then, stirring continuously turn up the heat and bring cream
to a boil.

Remove from heat and add chocolate to the pan, stir until completely
melted. Continue to stir until it begins to thicken and cools
somewhat. Stir in the liqour, cover and place in refrigerator for
at least 2 hours, stirring 3 or 4 times as it cools and hardens.
I've found it best to cover it with a dishtowel. If covered with
the lid of the pan condensation happens and you'll get drips on
the chocolate.

Now for the fun part, put on your brown clothes! Scoop up portions
of the truffle mix with a spoon. Dust a surface thickly with cocoa,
then with cocoa dusted palms, roll the chocolate portions bewteen
your hands to make balls. Roll the balls in the cocoa. After that
I place them in those cute little candy holder things that look
like minature cup cake papers, you know what I mean?

Keep refrigerated. I freeze them too and they do just fine. I've
also mailed them to my brothers with no loss of truffle life."

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