Thursday, March 19, 2009


No, not the fungus at $100.00 per slice.
My friend Colleen Foley sent this recipe to me some time ago and it has become a real favorite. Not too hard either, except for her own warning.

As I promised, here is the recipe for the Grand Marnier Truffles.

Warning: They are SO messy to handle when they have to be rolled. I used my smallest cookie scoop – that’s why they were not round. It’s almost impossible to get them round because you need to roll them and the chocolate melts in your hands as it is being handled. I’m also going to give you another truffle recipe. The second one is for the truffles that were dipped in chocolate. That recipe comes out better, because they are firm. Take your pick.

Grand Marnier Truffles
Makes about 24 truffles

¼ c. heavy cream

2 tablespoons Grand Marnier or other liqueur

6 ounces semisweet chocolate, in pieces

4 tablespoons unsalted butter, at room temperature

½ cup unsweetened cocoa powder or more if necessary

Pour the cream into a small, heavy saucepan and bring it to a boil over medium-high heat. Boil until reduced by half, about 4 minutes. Remove the plan from the heat, stir in the Grand Marnier and the chocolate pieces, then return the pan to low heat. Stir until the chocolate melts, about 3 or 4 minutes.

Remove the pan from the heat and whisk in the butter. When the mixture is smooth, transfer it to a shallow bowl and refrigerate until firm but mold-able, about 40 minutes.

Spread the cocoa powder on a plate. Scoop up the chocolate with a small spoon and form into 1 inch balls by roll it between the palms of your hands. Roll the truffle balls in the cocoa, adding more if necessary. Place on a baking sheet, cover lightly with waxed paper and refrigerate. Remove from the refrigerator 20 minutes before serving.

I wanted to dip this mixture in melted chocolate, but the filling would have melted into the dipping chocolate

Mocha Truffles by Colleen Foley

2 packages (12 oz. each) semisweet chocolate chips

1 pkg (8 oz.) cream cheese, softened

3 tables spoons instant coffee granules (you can use flavored ones to boost the flavor)

1 tablespoon liqueur (Grand Marnier, Chambord, Bailey's, Kalhua, etc)

1 pound dark chocolate confectionery coating (don’t use chocolate chips)

¼ lb. white chocolate confectionery coating

In a microwave bowl or double boiler, melt chocolate chips. Be sure you do not “cook” the chocolate chips if you’re using the microwave – reduce power to 5. (I use the stove)

Take the instant coffee and add the liqueur to it to make a paste. Add paste and cream cheese to melted chocolate and mix well. It will thicken up quickly when the cream cheese is added.

Chill until firm enough to shape, about 1 1-1/2 hours. Shape into 1” balls and place on a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm.

Melt chocolate coating in microwave safe bowl or double boiler (I use a double boiler) Dip balls in chocolate and place on a waxed paper lined cookie sheet. You can refrigerate to speed the hardening process.

Melt white chocolate and drizzle over truffles. You can pour the melted chocolate in a zip lock bag and cut off a very small corner of the bag – it’s easier than a pastry bag.

Yield: 5 dozen. The truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping. Make sure they are not too cold when you dip in the melted chocolate – the coating will crack and you’ll have to re- dip!

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