they are called truffles because they have the shape of a truffle-mushroom

   RECIPE FACTS

Yield

48 truffles

cooking time

15 minutes

prep Time

25 minutes

cooling time

50 minutes

INGREDIENTS

–8.8 oz dark chocolate 60-70% – 6.8 floz heavy cream – 1.4 oz unsalted butter – 1 tablespoon grand marnier – 3.5 oz cocoa powder

MAKING THE GANACHE

In a stainless steel bowl combine the chopped chocolate and cream.

ADD THE BUTTER

Add the butter and grand marnier and heat up over a water bath.

MELT ON A WATER BATH

Stir the chocolate and cream mixture with a wooden spoon until all is well combined.

CHILL THE GANACHE

Place the bowl with the chocolate ganache in the fridge for at least 30 minutes.

GET READY TO PIPE THE GANACHE

Once the ganache has chilled, transfer the mixture into a piping bag.

Pipe drops of the ganache leaving some space in between them.

COATING THE TRUFFLES

Keep in the fridge for at least 20 minutes for them to harden.

ROLLING THEM IN COCOA POWDER

Roll the ganache drops in the cocoa powder.

PLACE THEM ON A PLATE

Use a fork to lift them rather than your hands.

They come handy when you need a sweet finish to a meal without the hassle of making a dessert.

Or make them for special occasions like Valentine's Day