1 pk Chocolate wafers (may -substitute Low-fat Chocolate wafers); (9-oz) 1 c Almonds 2 1/2 c Powdered sugar; divided 1/2 c Grand marnier or other -orange Liqueur 2 1/2 tb Light corn syrup Recipe by: St. Louis Post-Dispatch 11/30/96 Grind chocolate wafers and almonds together in a food processor until pulverized. Add 1 1/2 cups powdered sugar; process to combine. Add Grand Marnier and corn syrup; process until mixture forms a moist mass. Break off small pieces of dough and roll into 1-inch balls. Place remaining 1 cup powdered sugar in a wide bowl; roll each ball in sugar to coat. Store loosely packed between layers of waxed paper in a tightly covered tin. Best if prepared 1 week before serving. -----
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How To Make Grand Manier Chocolate Truffles | Nikeei's Desserts
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Ina shares her secret to silky, rich truffles! Stream more #BarefootContessa on Max! #StreamOnMax Get the recipe ▶ Subscribe to Food Network ▶
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Hazelnut Truffles RECIPE COURTESY OF INA GARTEN Level: Intermediate Total: 9 hr 55 min Prep: 25 min Inactive: 9 hr 15 min Cook: 15 min Yield: 20 truffles
Ingredients
1 cup hazelnuts 3 1/2 ounces good bittersweet chocolate 3 1/2 ounces good semisweet chocolate 1/2 cup heavy cream 1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico) 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract
Directions
Preheat the oven to 325 degrees F.
Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
Chop the chocolates finely and place in a bowl.
Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
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Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make chocolate truffles. Chocolate Truffles are a rich and elegant, bite-sized petit four made with a creamy mixture of chocolate, cream, and butter to which various flavorings are added (liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits).
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Chocolate Truffles
In this video I will give step by step direction on how I make my Christmas Chocolate Truffles! These rich little treats are divine and sure to be a hit at your next holiday party! Simple and easy to make! Hope you like it! ;) Vlogidays!!!!!!
Ingredients: (makes 36 truffles)
8 1/2 ounces dark chocolate 1/4 cup heavy whipping cream 1 teaspoon good vanilla extract 1 teaspoon finely ground espresso (optional) 1 teaspoon of Rum, Grand Marnier, or Rum Extract (optional) 1/2 cup cocoa powder or:
chopped pistachios chopped pecans powdered sugar
How to Make Chocolate Truffles with Cognac: Recipe