4 T melted butter 4 oz. bittersweet chocolate, broken into small pieces 4 oz.

milk chocolate, broken into small pieces 4 T Grand Marnier 4 egg yolks 1 1/4

cup confectioner’s sugar 2 tsp. orange extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune

deficiency should not eat foods made with raw eggs.

Heat butter in a small saucepan until very hot and bubbly (be careful not to

let it burn). Remove from heat and add the chocolate. Stir constantly until

smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add

extract and liquor and continue to beat until thick (see photo). With mixer

on slow to medium speed, gradually beat in the melted chocolate mixture. Beat

until smooth and well mixed. Cover with plastic wrap and refrigerate for at

least thirty minutes or until firm.

Place your choice of coating in a bowl. If you’re going to have more than

one, use separate bowls. Some possible coating choices are: toasted coconut,

chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers,

roll it into a ball. Work quickly as the heat of your hand will quickly start

melting the chocolate. Drop ball in the coating bowl. Repeat the process

until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in

the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up

to ten days or in the freezer for up to a month.

Tags: chocolate, Chocolate Recipes, Grand Marnier Truffles, Recipes