Grand Marnier Chocolate Truffles

Grand Marnier Chocolate Truffles Yield: makes 2 to 3 dozen truffles

For Truffle Centers: 10 ounces bittersweet or semisweet chocolate, cut into bits 3 tablespoons sweet, butter cut into bits 1 cup heavy cream ¼ cup Grand Marnier or liqueur of choice OR ½ - ¾ teaspoon of orange, lemon, peppermint, or other flavored oil

For Dipping: 2 pounds bittersweet or semisweet chocolate, cut into bits

Equipment: 1” diameter ice cream scoop, melon baller, or teaspoon Instant read thermometer Baking sheets lined with parchment or waxed paper

To make truffle mixture: 1. Place chocolate and butter in medium bowl. Set aside. In a saucepan, bring cream to a simmer. Remove from heat and pour cream over chocolate and butter. Wait 2-3 minutes and then stir gently with a wooden spoon or rubber heat- proof spatula, until chocolate is completely melted and mixture is smooth. DO NOT WHISK OR STIR BRISKLY OR THE TEXTURE OF THE TRUFFLE WILL BE GRANULAR INSTEAD OF SMOOTH. Stir in liqueur or flavored oil. Strain mixture into another bowl. Cool without stirring. Refrigerate until very firm, at least 4-5 hours.

To form centers: 2. Scrape the scoop or teaspoon across the surface of the cold truffle mixture and use your fingertips to help form 1-inch balls. Place balls in a lined pan and freeze, uncovered, for several hours or overnight, until very hard. Centers may be made to this point, wrapped well, and kept frozen up to 2 months.

Melting Chocolate: 3. Melt chocolate in a clean, dry medium (preferably metal) bowl set in a pan of barely simmering water. Another very effective and easy method to melt chocolate is by microwaving at MEDIUM (50%) power for about 5 minutes. Check after 3 minutes and stir. Be sure that all utensils are dry and that no moisture is introduced into the chocolate. When chocolate is smooth and melted and about 115-130 degrees F, remove from water bath, if you have used one, and wipe the bottom of the bowl dry. Pour chocolate into the clean, dry shallow pan.

To Dip Centers: 4. Stand directly in front of the pan of melted chocolate. Place paper lined baking sheet to the side of melted chocolate. Remove half of the centers from the freezer. With your left hand, (if you are right handed) pick up 1 frozen truffle center and drop it into the chocolate. With the side of your slightly cupped right hand, scoop lots of chocolate on top of center. Push the center back and forth in melted chocolate until it is entirely coated. Wipe your hand on the side of the pan to remove excess chocolate. Lift truffle from chocolate with fingers and shake gently to remove excess chocolate, gently place coated truffle on parchment lined cookie sheet. Repeat dipping procedure, always using one hand to pick up frozen center and the other hand to manipulate it in the melted chocolate. Work as quickly as possible. Once the truffle is coated with chocolate, don’t hold it any longer than necessary or the chocolate will harden and the truffle will stick to your hand. When you have dipped half of the truffles, remove the other half from the freezer and continue to dip. Place tray of dipped truffles in the refrigerator to harden coating. Once coating is hard, peel truffles from paper. Store in closed container, in the refrigerator for up to 2 weeks, or freeze for 3 months.

NOTE: There are two great secrets to these truffles. First, freezing makes it possible to dip a center that would ordinarily be much too soft to dip. After coating, the center thaws and becomes incredibly soft and luscious inside the crisp hard outer coating. The second trick is to dip the centers in good quality chocolate, which has been melted but not tempered. Un-tempered chocolate melts in your mouth quicker than tempered chocolate and releases an explosion of flavor. Finished truffles, however, must be stored in the refrigerator to keep the chocolate coating from blooming.