Truffle mixture can be made and rolled up to 2 weeks ahead. You will need to roll the balls in cocoa again close to serving time.
ingredients
makes about 30
3/4 cup thick cream
13 ounce dark chocolate, grated
1/3 cup butter, chopped
2 tablespoons Cointreau
dark cocoa powder, for rolling
method
1. Place the cream in a small pan and bring to the boil. Remove from the heat and stir in the chocolate until it is completely melted. Add the butter and stir until melted. Stir in the Cointreau.
2. Transfer to a large bowl, cover and refrigerate for several hours or overnight, or until firm enough to roll.
3. Quickly roll tablespoons of the mixture into balls, and refrigerate until firm. Roll the balls in the cocoa, shake off any excess and return to the refrigerator. Serve at room temperature.
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