Grand Marnier Truffles
4 T melted butter
4 oz. bittersweet chocolate, broken into
4 oz. milk chocolate, broken into small
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract
Makes about 30 truffles
Pregnant or nursing women, young
children or any with an immune
deficiency should not eat foods made
with raw eggs.
Heat butter in a small saucepan until
very hot and bubbly (be careful not to
let it burn). Remove from heat and add
Stir constantly until smooth and melted.
In a large bowl, beat egg yolks until
Beat in the sugar gradually, add extract
and liquor and continue to beat until
With mixer on slow to medium speed,
gradually beat in the melted chocolate
Beat until smooth and well mixed.
Cover with plastic wrap and refrigerate
for at least thirty minutes or until
Place your choice of coating in a bowl.
If you're going to have more than one,
use separate bowls.
Some possible coating choices are:
toasted coconut, chopped nuts,
unsweetened cocoa, powdered chocolate,
crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle
mixture and, using your fingers, roll it
into a ball.
Work quickly as the heat of your hand
will quickly start melting the
Drop ball in the coating bowl.
Repeat the process until there are 4 or
5 balls in the coating bowl.
Gently roll the truffles in the coating
mixture and a sheet of waxed paper.
Wrap truffles in an air tight container
and store in the refrigerator for up to
ten days or in the freezer for up to a
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