Recipe share. Chocolate truffles

Chocolate Truffles

1/4 cup whipping cream

2 tablespoons Grand Marnier liqueur

6 ounces sweet chocolate, broken up

4 tablespoons sweet butter, softened

Unsweetened cocoa

Boil cream in small heavy pan until reduced to 2 tablespoons. Remove from heat. Stir in liqueur and chocolate. Return to low heat. Stir until chocolate melts. Whisk in softened butter. When mixture is smooth, pour into a shallow bowl. Refrigerate until firm, about 1 hour. Scoop chocolate up with a teaspoon. Shape into 1 inch balls. Roll the truffle balls in the unsweetened cocoa. Use a cool working area. Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for 30 minutes before serving.

Tips:

If you don’t mind using liqueur, there are many types of spirits you can use in this recipe for different flavors. In place of the Grand Marnier, try kahlua, Framboise, or Amaretto liqueurs.

Makes 20 truffles.

recipe of the day sunday…white chocolate party mix

White Chocolate Party Mix
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 pound M&M’s
1 package (10 ounces) miniature pretzels
2 packages (12 ounces each) vanilla baking chips
3 tablespoons vegetable oil
In a large bowl, combine Cheerios, Corn Chex, peanuts, M&M’s and pretzels; set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture; mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container.
Makes 5 quarts.

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