Chop the chocolate and place in the top of a double boiler over barely simmering water. Add the butter and cook, stirring, until melted together. Beat in the cream and stir until smooth. Cook for 1 minute. Beat in the liqueur. Transfer the mixture to a bowl. Cover. Refrigerate until firm. Using a spoon or melon batter, shape the chocolate mixture into 1 inch balls. Roll in cocoa. ALMOND TRUFFLES: Add 1/2 cup ground toasted almonds to the chocolate mixture and us Amaretto instead of Grand Marnier. Roll the truffles in ground toasted almonds instead of cocoa. HAZELNUT TRUFFLES: Add 1/2 cup ground toasted hazelnuts to the chocolate mixture and use Frangelico instead of Grand Marnier. Roll the truffles in ground toasted hazelnuts. MOCHA TRUFFLES: Use 1 tbsp. dark rum and 1 tbsp. coffee liqueur instead of Grand Marnier. Roll the truffles in sifted icing sugar. COGNAC TRUFFLES: Use Cognac instead of Grand Marnier. Roll in cocoa. Yield: 4 dozen Typed in MMFormat by email@example.com Source: Cooking with Bonnie Stern. Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Dozen (280g)|
|Recipe Makes: 4|
|Calories from Fat: 1491 (87%)|
|Amt Per Serving||% DV|
|Total Fat 165.6g||221 %|
|Saturated Fat 103.8g||519 %|
|Monounsaturated Fat 44.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 371.5mg||114 %|
|Sodium 137.1mg||5 %|
|Potassium 501.7mg||13 %|
|Total Carbohydrate 70.9g||21 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 65.1g|
|Protein 6.5g||9 %|
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Calories per serving: 1721
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