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Hey grandma2, Mi hope you don't mind, I was mentioning chocolate concocktions on another post, so I thought I follow up with a recipe for a simular truffle recipe.
Don's Sexy Chocolate Truffles
9 ounces heavy cream
22 ounces semi-sweet chocolate, finely chopped
(semi-sweet can be replaced with 8 oz. milk choco, and 1 oz less heavy cream)
2 oz grand mariner or other premium liquior
2 oz butter soften
1 teaspoon of cayanne pepper
Method:
In small sauce pot, heat cream until just starting to boil. Add butter and stir until melted.
In a seperate bowl place chopped chocolate pieces.
Pour hot cream and butter over chocolate and allow to set for about 3 minutes.
Using a wire whisk, stir until smoothe and shinny.
Add liquor and cayanne pepper.
Mix well and taste to insure the perfect hotness, but not too hot. Cayanne heats up the back of the tongue and then the body. It should not burn the tip or too much has been added.
Place in a stainless steel bowl or glass bowl. cover and let set in refrigerator over night.
Using a small ice cream scoop, scoop out balls of the truffle, rolled into small balls.
Using the cocoa powder, rolled the balls dusting them lightly and place on a non stick sheet of parchment paper or wax paper. Allow to cool again from the warmth of your hands (Refrigerator).
enjoy slowly [img]/forums/images/graemlins/laugh.gif[/img]
Don's Sexy Chocolate Truffles
9 ounces heavy cream
22 ounces semi-sweet chocolate, finely chopped
(semi-sweet can be replaced with 8 oz. milk choco, and 1 oz less heavy cream)
2 oz grand mariner or other premium liquior
2 oz butter soften
1 teaspoon of cayanne pepper
Method:
In small sauce pot, heat cream until just starting to boil. Add butter and stir until melted.
In a seperate bowl place chopped chocolate pieces.
Pour hot cream and butter over chocolate and allow to set for about 3 minutes.
Using a wire whisk, stir until smoothe and shinny.
Add liquor and cayanne pepper.
Mix well and taste to insure the perfect hotness, but not too hot. Cayanne heats up the back of the tongue and then the body. It should not burn the tip or too much has been added.
Place in a stainless steel bowl or glass bowl. cover and let set in refrigerator over night.
Using a small ice cream scoop, scoop out balls of the truffle, rolled into small balls.
Using the cocoa powder, rolled the balls dusting them lightly and place on a non stick sheet of parchment paper or wax paper. Allow to cool again from the warmth of your hands (Refrigerator).
enjoy slowly [img]/forums/images/graemlins/laugh.gif[/img]
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