Julee Rosso, Sheila Lukins

Chocolate Truffles

Preparation info

  • 24

    truffles
    • Difficulty

      Easy

Appears in

#41The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • ¼ cup heavy cream
  • 2 tablespoons Grand Marnier
  • 6 ounces

Method

  1. Boil the cream in a small heavy pan over medium heat until reduced to 2 tablespoons, about 5 minutes. Remove from the heat, stir in the Grand Marnier and chocolate, and return to low heat; stir until the chocolate melts.
  2. Whisk in the butter. When the mixture is smooth, pour into a shallow bowl and refrigerate until firm, 40 minutes.
  3. Scoop the chocolat