From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine the butter, milk chocolate and semisweet chocolate in a double boiler. Cook until blended, stirring frequently. Stir in the confectioners' sugar. Stir a small amount of the hot mixture into the egg yolks; stir the egg yolks gradually into the hot mixture. Stir in the liqueur. Spoon into a nonmetal dish. Chill covered, for 12 to 24 hours. Shape into 1-inch balls; roll the truffles in baking cocoa.
YIELD: 1-1/2 dozen
- 1/2 cup unsalted butter
- 4 ounces milk chocolate
- 4 ounces semisweet chocolate
- 2 Tablespoons confectioners' sugar
- 3 egg yolks, beaten
- 2 Tablespoons Grand Marnier or other liqueur
- Baking cocoa
TO PREPARE:
Combine the butter, milk chocolate and semisweet chocolate in a double boiler. Cook until blended, stirring frequently. Stir in the confectioners' sugar. Stir a small amount of the hot mixture into the egg yolks; stir the egg yolks gradually into the hot mixture. Stir in the liqueur. Spoon into a nonmetal dish. Chill covered, for 12 to 24 hours. Shape into 1-inch balls; roll the truffles in baking cocoa.
YIELD: 1-1/2 dozen
