Here is the final instalment of the petits fours trilogy: Grand Marnier truffles
Chocolate truffles are such a classic sweet. And it wasn't until I first made them (at a chocolate class here) that I realised that they are called truffles because they resemble the buried-in-dirt, pig-snout-discovering, black gems (that cost a fortune).
These Grand Marnier truffles follow the standard formula: rich, dark chocolate that's made more exciting by a spoonful or two of alcohol. Or, you can use a tablespoon (or two) of ground coffee instead - just as delicious without the booze. And with their not-quite-perfect oval shape, they do look a lot like truffles.
Grand Marnier Truffles
makes about 30
175ml (6 fl oz) double cream (45% fat)
300g dark chocolate, melted
30g unsalted butter, chopped
3 tblsp Grand Marnier
unsweetened cocoa powder, for dusting
1. Bring the cream to a boil in a small saucepan.
2. Melt the dark chocolate and mix with the cream. The dark chocolate can be melted in the microwave oven, in bursts of 60 seconds, on low heat, stirring in between.
3. Add the butter and stir until the butter melts. Stir in the Grand Marnier.
4. Transfer mixture to a bowl and cover and refrigerate 3 hours or until firm.
5. Remove the firmed chocolate from the refrigerator and roll teaspoons of the mixture into balls. Refrigerate balls until firm.
6. Dip the balls into the sifted cocoa powder and refrigerate for an hour.
The truffles are best served at room temperature. They will keep for 10 days in the refrigerator.
Not being a *huge* drinker, a mini-bar bottle of liqueur was enough for this recipe
Rolling the chocolate into balls is a very messy business.
And no, you cannot just lick the chocolate off your hands...
The truffles were served in paper cases, for ease of use