Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Heavy cream

  2. 2 tablespoons 30ml Grand Marnier

  3. 6 oz 170g Semisweet chocolate - in pieces

  4. 4 tablespoons 60ml Unsalted butter - room temperature

  5. 1/2 cup 55g / 1.9oz Unsweetened cocoa powder - or more if necessary

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Pour the cream into a small, heavy saucepan and bring it to a boil over medium-high heat. Boil until reduced by half, about 4 minutes. Remove the pan from the heat, stir in the Grand Marnier and the chocolate pieces, then return the pan to low heat. Stir until the chocolate melts, about 3 or 4 minutes. Remove the pan from the heat and whisk in the butter. When the mixture is smooth, transfer it to a shallow bowl and refrigerate until firm but moldable, about 40 minutes. Spread the cocoa powder on a plate. Scoop up the chocolate with a small spoon and form it into 1-inch balls by rolling it between the palms of your hands. Roll the truffle balls in the cocoa, adding more if necessary. Place on a baking sheet, cover lightly with waxed paper and refrigerate. Remove from the refrigerator 20 minutes before serving. This recipe yields about 24 truffles. Per truffle: 70 calories, 6g carbohydrate, 1g protein, 5g fat, 10mg cholesterol.


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