Bring the cream to a violent boil, reduce the heat, and add the chopped or melted chocolate. Stir until smooth and remove from heat. While warm, add the liqueur. Allow the mixture to reach room temperature, 8 to 24 hours. Do not refrigerate.
Line a sheet pan with parchment paper. When the chocolate is ready, pipe truffles out through a pastry bag fitted with a no. 7 straight tube, holding the bag
After filling the tray, place in the refrigerator for 10 to 20 minutes until firm. (Mark notes that most home refrigerators are set for 40° and warns not to leave the chocolate in for longer periods, or condensation will form on the candies.) Remove from the refrigerator and roll the ganache into
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