Chocolate Truffles

Preparation info
  • 24

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About


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


  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