The sophisticated chocolates are deceptively easy to make and are particularly nice with coffee (and Cognac) after a special meal.
Recipe information
Yield
Makes 25
Ingredients
3/4 cup whipping cream
12 ounces semisweet chocolate, finely chopped
2 tablespoons Grand Marnier or other orange liqueur
1 1/2 tablespoons grated orange peel
1 1/4 cups almonds (about 6 ounces), toasted, finely chopped
Preparation
Step 1
Line 8 x 8 x 2-inch baking pan with foil. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in Grand Marnier and orange peel. Pour into prepared pan; freeze just until firm, about 30 minutes.
Step 2
Using foil as aid lift chocolate block out of pan; place on work surface. Flatten foil at edges. Cut chocolate into 25 squares. Place nuts in small bowl. Press chocolate square into nuts, coating completely. Roll truffle between palms into ball. Repeat with remaining chocolate and nuts. Cover; chill until very firm, about 2 hours. Serve cold.
