Truffles Royale
- 3/4 c Whipping cream
- 1/4 c Butter
- 1/4 c Orange liqueur
- 7 Squares Semi sweet chocolate
- Dipping:
- 8 Squares unsweetened
- -chocolate
Combine cream and butter. Bring to a boil over medium
heat. Remove from heat; add ligueur and chocolate.
Stir until chocolate is entirely melted. chill mexture
until firm enough to handle, about 3-4 hours. Using a
teaspoon, form and roll mixture into small balls.
Chill for another hour.
Partially melt chocolate. Then place chocolate over
saucepan of lukewarm water (approx 88F) Place chilled
truffle on a fork. Dip into chocolate; gently scrape
away excess chocolate from under tines of fork. Place
on waxed paper lined trays. Chill until chocolate is
set.
Origin: Canadian Living, December 1988. Bakers
Chocolate Ad. Shared by: Sharon Stevens
heat. Remove from heat; add ligueur and chocolate.
Stir until chocolate is entirely melted. chill mexture
until firm enough to handle, about 3-4 hours. Using a
teaspoon, form and roll mixture into small balls.
Chill for another hour.
Partially melt chocolate. Then place chocolate over
saucepan of lukewarm water (approx 88F) Place chilled
truffle on a fork. Dip into chocolate; gently scrape
away excess chocolate from under tines of fork. Place
on waxed paper lined trays. Chill until chocolate is
set.
Origin: Canadian Living, December 1988. Bakers
Chocolate Ad. Shared by: Sharon Stevens
