| Chocolate Truffles |
| 12 oz bittersweet chocolate |
1 zest of orange or lemon |
| 1-1/2 c heavy cream |
1 c Mexican cocoa |
| 1/8 c brandy, rum or other liquor/liqueur (optional) |
|
| Bring cream to boil. Rough-chop chocolate in food
processor. Add 1/2 of cream to chocolate and blend to melt chocolate.
Add rest of cream and zest. Blend until smooth and shiny. Place in
flat-bottom bowl. Add alcohol, if desired. Mix by hand and place in
refrigerator until stiff enough to scoop. Using a small baller, scoop
out truffles. Roll into ball and roll in cocoa. Place on sheet.
Yield: 18 dozen.
|