9 oz Semi or bittersweet chocolat
-e
3/4 c Heavy cream
3 tb Cointreau or grand marnier
Or demerera rum; or omit
1 lb Semi or bittersweet chocolat
-e
2 oz Cocoa powder
Place the 9 oz. chocolate and heavy cream in a sauce
pan over low heat, stirring occasionally until the
chocolate is melted. Remove from heat and pour into mixing
bowl. Stir in the cointreau or other liqueur. Place in the
refrigerator for approximately 2 hours or freeze for
approximately 1/2 hour or until set (soft when pressed with
finger).
Cover a pastry sheet with a piece of waxed paper. Using two
spoons, scoop out mounds of 1 1/2 - 2 teaspoons, depending
on the size you wish to make. (You can also use a pastry
bag, fitted with a No. 6 plain tube. Holding the tube about
about 1/4" above the surface of the paper, squeeze out
small mounds of chocolate approximately 3/4" in diameter.)
Place in the refrigerator until firm, at least 4 hours but
preferably overnight.
To make the chocolate covering, place the 1 lb. of
chocolate in a sauce pan and put in the oven which is set
at the lowest possible temperature if electric stove, or on
pilot if gas, for approximately 20 - 30 minutes. If a
quicker method is desired, bring water to boil in a
bain-marie or double boiler, remove from heat, and place
pan containing chocolate into hot water. Stir frequently
until melted. When the chocolate is melted, allow to cool
to body temperature. This is determined when no
differerence in temperature is noticed when you touch the
chocolate with the knuckle of the smallest finger. Spread
cocoa powder evenly in a flat pan or plate or jelly roll
pan.
Remove the truffles from the refrigerator and drop 2-4 at a
time into the coating chocolate. Using two forks, turn the
truffles, coating them well with the chocolate. Lift the
truffle with one fork, tapping that fork with the other to
eliminate excess chocolate, then drop the coated truffle
onto the pan containing the cocoa powder. Using a spoon,
roll and coat with the powder, then push it aside. When the
truffles are firm enough to handle, transfer to a bowl and
refrigerate or freeze until ready to serve. (They will keep
well in the refrigerator for about two weeks and can be
stored in the freezer for about two months. (If you are not
planning to use them within 3-4 days, it is better to
freeze the truffles.) To serve, mound the truffles in a
serving dish. They are delicious when served at room
temperature or cold from the refrigerator. Yield: 60-70
pieces (1 1/2 lbs.).
