CHOCOLATE TRUFFLES WITH COINTREAU

Here is a recipe for one of my very favorite Holiday treats:

TRUFFES AU COINTREAU 

INGREDIENTS:

recipe adapted from 64sqftkitchen 

• 170g (~6oz) chocolate
• 2 egg yolks
• 75 g butter (~1/3 stick, unsalted butter) softened
• 1 ½ tsp Cointreau
• Zest of 1 orange
• 1 cup cocoa powder unsweetened.
• A few silver pellets for decoration (optional)

STEPS:

• To make the basic mixture, melt the chocolate in double boiler until the chocolate is melted and lukewarm. Remove from the simmering water and add the egg yolks. Stir with a whisk for a few seconds. It will probably tighten and lose its shine.
• Add the butter in small pieces and whisk well. The mixture may become smooth or it may remain somewhat separated. Do not worry about it. Add the orange zest and Cointreau and whisk.
• Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Get the truffles out of the fridge at least 15 minutes before starting shaping them; this way it will be easier to shape them. With a small spoon, scoop out the chocolate and, with the palms of your hands, form into little balls the size of extra-large olives or smaller.
• In a bowl, pour cocoa powder. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. 
• Decorate with a silver pellet if you wish.
• Place each truffle in a small fluted paper cup

• They will keep in the refrigerator for a couple of weeks. Serve at room temperature. 

I hope you love them as much as I do.
Make a little extra. It is sure to please.

au revoir.