chocolate cointreau truffles
image Stacy Reynaud
I'm getting pretty good at these smash, melt and refrigerate recipes.
The Cointreau gives the truffles that Terry's Chocolate Orange flavour.
The Cointreau gives the truffles that Terry's Chocolate Orange flavour.
What you need:
Truffles
• 8 oz well chopped high-quality chocolate (62% cacao or higher)
• 1/2 cup heavy whipping cream
• 1-2 tbsp Cointreau
Truffle coating
• cocoa powder
• A little bit of espresso
• cocoa powder
• A little bit of espresso
What you do:
1. In a small, heavy saucepan, bring the whipping cream to a simmer - be sure to stir and scrape down the sides with a rubber spatula every few minutes.
3. Allow to cool, then place in the refrigerator for two hours.
1. In a small, heavy saucepan, bring the whipping cream to a simmer - be sure to stir and scrape down the sides with a rubber spatula every few minutes.
Stir in Cointreau.
2. Place the chocolate in a separate bowl. Pour the cream over the chocolate and allow to stand for a few minutes, then stir until smooth.
2. Place the chocolate in a separate bowl. Pour the cream over the chocolate and allow to stand for a few minutes, then stir until smooth.
3. Allow to cool, then place in the refrigerator for two hours.
4. Remove and, with a teaspoon, roll out balls. Roll in your hands quickly (it'll melt from the heat of your hands) and place on a baking sheet lined with parchment.
5. Refrigerate overnight.
4. Remove from fridge and roll in cocoa powder and espresso blend.
Serve right away or keep in the fridge for a while.
4. Remove from fridge and roll in cocoa powder and espresso blend.
Serve right away or keep in the fridge for a while.
They taste better at room temperature.
Makes 30-40 chocolate truffles.
Makes 30-40 chocolate truffles.
