CHOCOLATE TRUFFLES

By LRay

Luxurious, soft and delicate chocolate truffles. I obtained the recipe almost 30 years ago from my instructor Carrie Starnes Covington.

Ingredients

• 4 Ounces UNSALTED BUTTER
• 1/3 Cup HEAVY CREAM
• 8 ounces BITTER SWEET CHOCOLATE
• 3 Strips ORANGE PEEL
• 3 Tablespoons GRAND MARNIER.
• 1/2 Cup COCOA

Preparation

Step 1

Melt 4 ounces UNSALTED BUTTER over low heat.
Skim off foam.
Pour into clean cup.
Heat 1/3 Cup HEAVY CREAM and 3 Strips ORANGE PEEL to a boil and let cool.
Melt 8 ounces BITTER SWEET CHOCOLATE in top of DOUBLE BOILER (Stir while Melting).
Remove Chocolate from Heat and combine with butter.
Discard ORANGE PEEL and STRI CREAM into CHOCOLATE.
Stir in 3 Tablespoons GRAND MARNIER.
Place mixture with Refrigerator for 10-15 minutes.
When thickened, form into 3/4 inch pieces with 2 teaspoons and drop into dish containing 1/2 Cup Cocoa.
Return pieces to refrigerator for 30-40 minutes, then shape into a ball with fingers and roll in COCOA.
Store in covered container in refrigerator.

Approximately 50 Truffles.