Chocolate Truffles

Recipe for about 50 truffles

Equipment
Saucepan
Wood spoon

Ingredients
1 2/3 cup Heavy Cream
1 Stick Unsalted Butter
1 lb Semi Sweet Chocolate broken into pieces
2 tablespoons Grand Marnier (or other liqueur)
Cocoa powder for dusting
Desiccated coconut or your favorite nut fragments (optional)

Method
Put the cream and the butter into a saucepan. Let the butter melt over medium heat, then stirring all the while, turn up the heat and let the cream just come to the boil.

Remove from the heat and add the chocolate to the saucepan and stir until it is completely melted. Continue stirring until the mixture thickens and cools a little. If required, stir in the Grand Marnier (or other liqueur) then cover the mixture and place in the refrigerator. Let the mixture thicken for at least 2 hours stirring it every half hour or so, as it cools and hardens.

Dust a surface thickly with cocoa powder then, to form the truffles, scoop out a portion of the chocolate with a teaspoon. With the palms of your hands dusted with cocoa powder, roll the chocolate portion between your palms to make chocolate balls. Roll the balls in cocoa powder (or desiccated coconut or your favorite nuts) then refrigerate immediately.

Try to keep the portions even in amount to get a uniform finish.

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