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Mark Gray’s Truffles
Preparation info
- Makes About
7 Dozen
- Difficulty
Easy
Appears in
Published 1992
Ingredients
1 cup 1 pound ½
Method
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 p
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