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Truffles

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Ingredients
  • 1 1/2 cups heavy cream
  • 8 tablespoons butter
  • 1 pound good quality semisweet chocolate cut or broken into pieces
  • 2 T flavored liqour (gran marnier, frangelico, amaretto, kahlua)
  • Cocoa powder for dusting
Instructions

Put cream and butter into a saucepan. Let butter melt over medium heat then, stirring continuously turn up the heat and bring cream to a boil. Remove from heat and add chocolate to the pan, stir until completely melted. Continue to stir until it begins to thicken and cools somewhat. Stir in the liqour, cover and place in refrigerator for at least 2 hours, stirring 3 or 4 times as it cools and hardens. I've found it best to cover it with a dishtowel. If covered with the lid of the pan condensation happens and you'll get drips on the chocolate. Now for the fun part, put on your brown clothes! Scoop up portions of the truffle mix with a spoon. Dust a surface thickly with cocoa, then with cocoa dusted palms, roll the chocolate portions bewteen your hands to make balls. Roll the balls in the cocoa. After that I place them in those cute little candy holder things that look like minature cup cake papers, you know what I mean? Keep refrigerated. I freeze them too and they do just fine. I've also mailed them to my brothers with no loss of truffle life."

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