Description
Source: My Gramma via my Mother
A few pieces of gear that are nice to have when making truffles: #100 scoop, quarter sheet pans, parchment paper
Ingredients
- 12 oz. bittersweet chocolate (I love Scharffen Berger 62% cacao; anything between 60%-70% cacao is great)
- 3/4 cup heavy cream
- 1 to 2 tablespoons Grand Marnier
- 1/4 to 1/2 teaspoon flaky sea salt such as Maldon
- unsweetened cocoa powder, preferably Dutch-processed, sifted, for rolling
- confectioners’ sugar for rolling (optional)
Instructions
- Line a jelly roll pan with parchment or a Silpat. I love my quarter sheet pans for this, but a 9×9-inch square baking pan or something like it, will work just fine. Also, you don’t have to line it with anything, but it makes for an easier clean up.
- Bring cream to a boil, keeping an eye on it constantly. Break chocolate into small chunks and place in a heat-safe bowl. Pour cream over chocolate, push chocolate chunks down with a spatula so they are submerged, and let sit for 3 minutes — cover bowl with a plate to trap the heat.
- Remove the plate and stir the cream and chocolate together until smooth. (If the mixture isn’t smooth, you may need to place the bowl over simmering water (or use a double boiler) to melt the cream and chocolate together further.)
- Add liqueur (1 to 2 tablespoons to taste) and 1/4 teaspoon salt off the heat, and stir until smooth. Taste. Add another 1/4 teaspoon salt if you wish. Spread mixture into prepared pan, then refrigerate it for about 30 minutes or until almost hard.
- Drag a melon baller or #100 scoop across firm chocolate mixture to shape the truffles. Drop truffles onto a clean baking sheet. Note: As you shape, if the chocolate gets too soft, stick the pan back in the fridge for a bit. If it seems too hard, let it sit at room temperature until it is manageable. Also, do not worry about misshapen truffles — they should look a bit irregular. Refrigerate truffles for 15 minutes once formed.
- Spread some cocoa into a shallow dish (don’t forget to sift it!), preferably one with sides. If using confectioners’ sugar, spread it in a separate dish. Spread truffles (maybe 10 at a time) into each vessel and shake the vessel to coat the truffles. (Note: If you plan to dust with powdered sugar but want to stash your truffles in the fridge, don’t dust with powdered sugar till just before serving — the powdered sugar gets absorbed and also kind of melts in the fridge — best to dust them just before serving.)
- Store truffles in fridge or a cool part of your house. Let come to room temperature (at least an hour) before serving. If necessary, re-dust the truffles with cocoa before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookie
- Method: No-bake
- Cuisine: American, French
