Oh, they’re done, and so am I. Here they are, Margy’s own chocolate Grand Marnier truffles. I use Grand Marnier, but you could substitute any fruit liqueur if you’d like chocolate mint truffles with creme de menthe, for example. Here’s the recipe. Messy, but worth every minute of the work!
Chocolate-Grand Marnier Truffles (From The Joy of Cooking Christmas Cookies)
In a medium, micro-wave safe bowl, place:
10 oz bittersweet or semisweet chocolate, coarsely chopped
Microwave chocolate on 50 percent power for 1 1/2 minutes, stirring halfway through. In a two-cup glass measure, place:
2/3 cup (5.25 liquid oz) heavy cream
Microwave the cream on high power until boiling, 2 or 3 minutes. Immediately pour the cream over the chocolate, stirring until the chocolate completely melts.
Stir until mixture is well blended:
1 1/2 tablespoons Grand Marnier, Kahlua, cognac or strong coffee (note: this is not enough for a good Grand Marnier flavor. I’ve experimented with this over the years and have found that an entire mini-bottle (“nip”) of the stuff is just what’s needed).
Cover and refrigerate the ganache mixture for at least 8 hours, or freeze, stirring frequently for about 1 1/2 to 2 hours, until the mixture is very cold and stiff.
To form centers: Using a melon ball, cookie scoop or teaspoon (I used the cookie scoop this year. Way easier!), scoop out about 3/4 inch portions of the well-chilled chocolate mixture. Lightly roll each portion into a ball between the palms of your hands (I use disposable latex gloves for this). The balls do not have to be even. Lay on a wax paper-lined baking sheet. If the chocolate gets to soft to shape, return it to the refrigerator to firm up, then proceed. Lightly cover the baking sheet with plastic wrap and return to refrigerator until firm, about 30 minutes.
To coat: In a food processor, grind until very fine:
2 oz bittersweet or semisweet chocolate, coarsely chopped.
1/2 – 1 tbs unsweetened cocoa
Process briefly to blend. turn out into a small shallow bowl. One at a time, roll the truffles in coating mixture, turning to coat well.
I usually drop them into mini-muffin papers to store. Store, airtight, in a cool place for 1 week, or refrigerate for up to 3 weeks. Allow to warm to almost room temperature before serving.
I’ve never seen real truffles before, but people tell me these chocolate balls really look like truffles. I’ll have to take their word for it. Make sure your chocolate is of extremely high quality. It’s the only flavor. The texture will be affected, too.
Chocolate balls coated in chopped chocolate aren’t all that fascinating to see, but I do think they make an interesting presentation. They’re not that difficult, either, just messy. I thought I’d compare my truffles with the samples that were photographed for the cookbook. It’s really hard to compete with professional food photographers, especially when you’re working with an 8 megapixel point-and-shoot, but I think it’s respectable:
Besides, once you start eating these, you won’t care who took the pictures.