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Dark Chocolate Grand Marnier Truffles

Source of Recipe


From "Hazelnuts and More Cookbook"






List of Ingredients



• 6 ounces good-quality semisweet chocolate, coarsely chopped or shaved
  
• 1/4 cup unsalted butter
  
• 1/3 cup whipping cream
  
• 1 egg yolk
  
• 1 Tbsp Grand Marnier, or other orange liqueur
  
• 2 tsp orange zest
  
• 1/4 cup toasted hazelnuts, finely chopped
  
• .
  
• Chopped hazelnuts, cocoa powder, or shaved chocolate, for coating truffles
  






Instructions



1. In the top half of a double boiler, heat chocolate and butter together just so the chocolate is warm and starts to melt, but is still holding its shape. Remove from heat; stir until entirely melted.
   
   
2. In a saucepan, boil cream over medium-high heat until it is reduced by half. Remove from heat and let cool for several minutes. Whisk in egg yolk and return to low heat. Whisk quickly and constantly until the temperature reaches 160 degrees (F). The mixture will thicken somewhat like hollandaise. Have a saucepan of ice water nearby and place the bottom of the pan in the ice water to immediately stop cooking.
   
   
3. Let the egg mixture cool to lukewarm and whisk into the chocolate mixture. Stir in Grand Marnier, orange zest and hazelnuts. Refrigerate, stirring several times, until the mixture is firm enough to scoop. Roll into 1-inch balls. While still soft, roll in hazelnuts, cocoa powder or finely chaved chocolate. Store in the refrigerator.
   
   Makes 12 to 15 truffles.