---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Cointreau Truffles
 Categories: Chocolate, Candies
      Yield: 1 servings
 
      9 oz Semi or bittersweet chocolat
           -e
    3/4 c  Heavy cream
      3 tb Cointreau or grand marnier
           Or demerera rum; or omit
      1 lb Semi or bittersweet chocolat
           -e
      2 oz Cocoa powder
 
      Place the 9 oz. chocolate and heavy cream in a sauce
  pan over low heat, stirring occasionally until the
  chocolate is melted. Remove from heat and pour into mixing
  bowl. Stir in the cointreau or other liqueur. Place in the
  refrigerator for approximately 2 hours or freeze for
  approximately 1/2 hour or until set (soft when pressed with
  finger).
  
  Cover a pastry sheet with a piece of waxed paper. Using two
  spoons, scoop out mounds of 1 1/2 - 2 teaspoons, depending
  on the size you wish to make. (You can also use a pastry
  bag, fitted with a No. 6 plain tube. Holding the tube about
  about 1/4" above the surface of the paper, squeeze out
  small mounds of chocolate approximately 3/4" in diameter.)
  Place in the refrigerator until firm, at least 4 hours but
  preferably overnight.
  
  To make the chocolate covering, place the 1 lb. of
  chocolate in a sauce pan and put in the oven which is set
  at the lowest possible temperature if electric stove, or on
  pilot if gas, for approximately 20 - 30 minutes. If a
  quicker method is desired, bring water to boil in a
  bain-marie or double boiler, remove from heat, and place
  pan containing chocolate into hot water. Stir frequently
  until melted. When the chocolate is melted, allow to cool
  to body temperature. This is determined when no
  differerence in temperature is noticed when you touch the
  chocolate with the knuckle of the smallest finger. Spread
  cocoa powder evenly in a flat pan or plate or jelly roll
  pan.
  
  Remove the truffles from the refrigerator and drop 2-4 at a
  time into the coating chocolate. Using two forks, turn the
  truffles, coating them well with the chocolate. Lift the
  truffle with one fork, tapping that fork with the other to
  eliminate excess chocolate, then drop the coated truffle
  onto the pan containing the cocoa powder. Using a spoon,
  roll and coat with the powder, then push it aside. When the
  truffles are firm enough to handle, transfer to a bowl and
  refrigerate or freeze until ready to serve. (They will keep
  well in the refrigerator for about two weeks and can be
  stored in the freezer for about two months. (If you are not
  planning to use them within 3-4 days, it is better to
  freeze the truffles.) To serve, mound the truffles in a
  serving dish. They are delicious when served at room
  temperature or cold from the refrigerator. Yield: 60-70
  pieces (1 1/2 lbs.).
 
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