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Chocolate, Cream, Butter, and Liqueur
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Gorgeous Homemade Truffles
Master Chocolatier Jacques Torres shows us how to make Truffles:
For the Ganache:
21 ounces of bittersweet chocolate
18 ounces heavy cream (generous 2 cups)
2 ounces (4 tbsp unsalted butter)cut into pieces, softened
2 ounces of orange liqueur or raspberry vodka
For the Garnish:
2 cups Dutch-processed unsweetened cocoa powder, sifted
2 1/2 cups shredded sweetened coconut, toasted
About 2 cups toasted nuts, finely chopped
Click Here for Directions:
Epicurious, Williams-Sonoma, AZ cookbook, Ehow, Sugar Factor
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