We also have Cointreau Truffles!
Truffes au Cointreau
INGREDIENTS:
* 1/2 cup heavy cream
* 2 Tablespoons unsalted butter
* 9 oz. chopped, semi-sweet chocolate
* 3 Tablespoons Cointreau
* For dipping:
* 6 oz. unsweetend chocolate squares for dipping
* 6 oz. chopped chocolate, for rolling
PREPARATION:
1. Mix the cream and butter together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 9 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, stir in the Cointreau slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper. Sift the chocolate that will be used for rolling. This eliminates the powdery residue.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Form the mixture into 1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate in double boiler. After it is completely melted, allow to cool slightly before continuing. Warning: melt over very low heat, and do not let any water get into the chocolate! If even a single drop of water gets into the chocolate it will seize up and won't work for dipping.
8. Place sifted, chopped chocolate in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the chopped chocolate. With your clean hand, cover the truffle with chocolate.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
May be stored up to one week in an airtight container.
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Melkor and Ungoliant in need of some relationship counselling.