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chocolateorange easter egg truffles
by Joan
Candy Other Confections
Ingredients
•1/2 cup whipping cream
•12 ozs semisweet chocolate, chopped
•1/2 cup butter (1 stick), room temperature
•2 Tablespoons plus 2 tsp Grand Marnier (or orange juice)
•4 tsp grated orange peel
• unsweetened cocoa po(Dutch process)
Steps
1. Bring cream to simmer over medium heat. Add chocolate and stir just
until melted and smooth. Add butter and stir until melted. Remove from
heat. stir in Grand Marnier and orange peel. Pour into 8x8x2 inch glass
baking dish. Refrigerate until mixeris firm enough to shape, about 1 hour
30 minutes.
2. Line baking sheet with foil. Using a scant 2 T for each truffle, spoon
16 mounds of chocolate mixture onto prepared sheet. Using 2 serving
teaspoons to form egg shape and holding 1 teaspoon in 1 hand and second
teaspoon in other hand, scoop one mound of chocolate from first spoon to
second. Scooping 1 to the other spoon several times.
3. Using plms of hands roll chocolate mound into egg shape, smoothing as
much as possible. Refrigerate eggs until firm, about 45 minutes.
4. Using table knife or fingers smooth surfaces agin, if necessary. Chill
until firm, 15 minutes. Sift cocoa over eggs, covering completely. cover,
refrigerate. (Can make 3 days ahead)
