Denise Thompson's Easy Chocolate Truffles -

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Denise Thompson's Easy Chocolate Truffles

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By Denise Thompson, Back Door Cafe

Posted July 23rd, 2007

FabulousFoods.com Recommends: Truffles, Candies, and Confections: Techniques and Recipes for Candymaking, by Carole Bloom, (2005, Ten Speed Press)

Truffles, Candies, and Confections: Techniques and Recipes for Candymaking

Servings:	32
Author Notes:	This recipe was created by Denise Thompson, co-owner of Johnstown, Pennsylvania's Back Door CafÃ© -- an outstanding restaurant that truly merits going out of your way for. These truffles are so easy and so good. At the restaurant, Denise keeps a quart container of truffle mixture in the refrigerator and makes dessert plates to order. Click here to read more about The Back Door CafÃ© and for more recipes from Denise and her husband, Chef Thomas Chulick.
Ingredients:	2 pounds of Belgian chocolate (or any brand of good quality chocolate) one quart of heavy cream 1/4 pound unsalted butter 1/3 cup liqueur of choice, such as Grand Marnier cocoa powder
Instructions:	Serves 4 (just kidding.... this makes over 2 pounds of truffles, but they are incredibly addictive) Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to Whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.Â These truffles are very soft, so are not suitable for packaging as gifts.Â At the Back Door Cafe, they serve them as a dessert plate.