Chocolate Truffles

Ingredients

• 6 ounces semisweet or bittersweet chocolate in small pieces
• ½ cup heavy cream
• 1 ½ tablespoons Grand Marnier or other liqueur (optional)
• ½ pound semisweet or bittersweet chocolate for coating (optional)
• ½ cup unsweetened cocoa

• Nutritional Information

  • Nutritional analysis per serving (34 servings)

    38 calories; 2 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 4 milligrams cholesterol; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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30 to 40 truffles

Preparation

1. Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
2. Remove from the heat and transfer to a bowl. Stir in the liqueur, if desired. Refrigerate until the mixture is firm, 2 hours or longer.
3. Spread a sheet of waxed paper on a baking sheet. With a spoon or spoons, scoop mounds of the mixture about 1/2 inch to 1 inch in diameter, then use your fingertips to form balls quickly. If the mixture becomes too soft, chill briefly before making more truffles. Place them on the paper. Refrigerate overnight.
4. If using a chocolate coating, break the half-pound of chocolate in pieces and melt them in the top of a double boiler or in a microwave oven. Remove the melted chocolate from the heat or the oven and allow to cool to tepid, 90 to 100 degrees, stirring it from time to time.
5. Spread the cocoa powder onto a chilled platter.
6. Remove the truffles from the refrigerator and, if using the chocolate coating, drop them one at a time into the melted chocolate and quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off. Roll the coated truffles in the cocoa, return them to the baking sheet lined with waxed paper and refrigerate again until firm. If not using the chocolate coating, roll the balls in cocoa and refrigerate again until firm.