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Bittersweet Chocolate Truffles
by Mark Lawrence

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Ingredients
18 oz Semi Sweet Baking Chocolate
1 stick sweet (unsalted) butter
2 cups heavy cream
1 tsp vanilla or Grand Marnier or Mint Liqueur or other flavoring
1 cup Unsweetened cocoa powder (do not use dutch process such as Hersheys)


Directions
  1. Melt butter into cream over low heat, stirring constantly. Do not  boil. Add chocolate, continue stirring until chocolate melts. Remove from heat and stir every 2 minutes until mixture cools. Stir in liqueur. Refrigerate, stirring every 15 minutes for 2 hours, or until mixture is quite stiff.

  2. Put lots of cocoa powder on a plate. Liberally powder your hands with cocoa. Take a tablespoon of the truffle mixture, and using next to no pressure, roll it into a ball approximately 2cm in diameter. Roll the ball in the cocoa until covered. If you use too much pressure, your hands will get sticky and you will be forced to lick them clean before proceeding.

  3. Store rolled truffles in the refrigerator. They should be stored on a sheet of wax paper which was sprinkled with cocoa powder. You just can't have too much cocoa powder around these things.

Serves 20, or 1 dedicated chocoholic. Approximately 1,000,000 calories per piece. Melts in your mouth, on your hands, etc. Tell her they're lo-cal - absolutely no sugar. If these don't bring her around, give up.

Answer: yes, and you should have already known that.


Copyright © 2002-2016 Mark Lawrence. All rights reserved. Reproduction is strictly prohibited.

Email me, mark@calsci.com, with suggestions, additions, broken links.
Revised Friday, 09-Sep-2016 17:20:53 CDT