Chocolate Truffles

Preparation info

  • 24

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • ¼ cup heavy cream
  • 2 tablespoons Grand Marnier
  • 6 ounces German’s sweet chocolate, broken up
  • 4 tablespoons (½ stick) unsalted butter, at room temperature
  • Powdered unsweetened cocoa


    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 chocolate up with a teaspoon and shape into 1-inch balls. Roll the truffle balls in the unsweetened cocoa.
    4. Store the truffles, covered, in the refrigerator. Let the truffles stand at room temperature for 30 minutes before serving.