Chocolate Truffles
Adapted from The Joy of Chocolate, by Judith Olney. This recipe increases very easily and holds well frozen.
- 1-2/3 cups heavy cream
- 7 tbsp butter
- 1 lb semisweet chocolate
- 2 tbsp Grand Marnier, Cointreau, Cognac, other brandy or liqueur cocoa powder, chopped nuts, toasted coconut, cinnamon… to roll
Heat cream and butter together until just coming to a boil
Off the heat, add chocolate (chopped, ¼” pieces) and stir until smooth and completely combined.
Add liqueur and stir.
Cover with plastic wrap ON THE SURFACE
Chill until firm
Scoop into 1” truffle balls, roll in cocoa, cocoa/cinnamon, nuts, and/or coconut