Chocolate Truffles from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
Boil the cream in a small heavy pan over medium heat until reduced to 2 tablespoons, about 5 minutes. Remove from the heat, stir in the Grand Marnier and chocolate, and return to low heat; stir unt...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- ¼ cup heavy cream
- Powdered unsweetened cocoa
- 2 tablespoons Grand Marnier
- 6 ounces German’s sweet chocolate, broken up
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