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Instructions |
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Line an 8 inch square pan with nonstick foil, leaving a small overhang on two sides. line lg baking sheet with waxed paper. heat cream and liqueur into a small saucepan just to simmer.
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process chocolates and conf sugar in food processor 1-2 min. until finely chopped. With machine still running, add cream and liqueur mixture in steady stream.Process until smooth. Scrape into foil lined pan. refrigerate just long enough to hold shape. 1-1 1/2 hours.
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Lift chocolate from pan, using foil. cut chocolate into 36 pieces. with hands, quickly shape into balls. Place on waxed paper lined baking sheet. Refrigerate 15 min. longer. reroll truffles to smooth out surface if needed.
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Sift cocoa into small bowl. Add truffles, 3 at a time- tossing to coat.refrigerate in air tight container up to one month.
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Originally Submitted
4/1/2008
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