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REC: Chocolate-Grand Marnier Truffles. Coulda sworn I've posted these before....

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Joined: Dec 14, 2005


Posted to Thread #6819 at 10:14 pm on Jun 4, 2007

I cooked for a baby shower yesterday but I couldn't talk them out of a bakery sheet cake (day-glo pink with rubber duckies, and they could have had Julia's Queen of Sheba). So I made these to go alongside. I'll be posting the menu in Menus.

Truffles aux Chocolat
Julia Child

7 oz. semisweet or bittersweet chocolate
2 oz. unsweetened chocolate
1/4 cup strong coffee
5 oz. (1-1/4 sticks) unsalted butter, cut in pieces
1/4 cup Grand Marnier or other orange liqueur
Cocoa Powder

Break up both chocolates and put them in a covered saucepan with the coffee. Set the pan in a skillet of almost-simmering water (don't let it boil) and leave a few minutes until the chocolate melts. Stir until smooth, then whisk in the butter a piece at a time, just until melted in. Remove from heat and whisk in the liqueur.

Chill until firm but not hard. Roll into rough balls, then roll the balls in cocoa powder. Place in frill cups, or in a single layer in a covered container, and refrigerate.

Makes 18 large truffles or 36 small ones.

Note: I like to make these small, and I find it easiest to portion the mixture while still a bit soft, with a melon baller and a demitasse spoon, onto a silpat, then refrigerate until firm enough for rolling.

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