Terry pulliam 2012-04-19 08:12:51
20 ounces semisweet chocolate chips
3 tablespoons butter, diced
1 cup whipping cream
unsweetened baking chocolate
1/4 cup Grand Marnier; optional
Mix half the chocolate chips and butter in medium bowl. Set aside. Bring
cream to simmer; remove from heat and pour over chocolate and butter. Stir
gently with wooden spoon or rubber spatula until chocolate is completely
melted and mixture is smooth. Strain mixture into another bowl. Cool
without stirring. Refrigerate until very firm, several hours or overnight.
Put remaining chocolate chips in small bowl. Microwave until melted. Line a
baking sheet with parchment. Dip frozen truffle centers in warm chocolate
mixture, pushing back and forth until entirely coated. Place truffle on
parchment. Refrigerate until chocolate sets.
(Grand Marnier may be stirred into truffle centers if desired before
mixture is strained.)
Coat with unsweetened baking chocolate.
Yield: 1 serving
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