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• 2 x 180g pkts white chocolate, chopped
• 1/2 cup (125ml) thickened cream
• 1 tbs Grand Marnier liqueur
• 2 x 180g pkts white chocolate, extra
• Vegetable oil, to brush
• Silver leaf, to decorate (see note)
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- Place chocolate, cream and Grand Marnier in a
heatproof bowl over a saucepan half-filled with
simmering water (ensure bowl doesn't touch the water).
Use a metal spoon to stir until chocolate melts and is
smooth. Remove from heat. Cover and refrigerate for 1
hour or until firm enough to roll into balls.
- Line an oven tray with baking paper. Roll 1 1/2
teaspoonfuls of chocolate mixture into balls and place
on the lined tray. Refrigerate for 30 minutes or until firm.
- Place extra chocolate in a heatproof bowl over a
saucepan of simmering water. Stir until melted. Remove
from heat.
- Use a fork to dip a truffle into chocolate to coat. Tap fork
on the edge of the bowl to remove excess chocolate.
Place on tray. Repeat with remaining truffles and
chocolate. Put aside for 30 minutes to set.
- Use a clean brush to dab a little oil onto a truffle. Use
tweezers to apply leaf; press to secure. Repeat with
remaining truffles. Store in an airtight container.
NOTES & TIPS: Edible silver leaf is available from specialty food stores and delicatessens.
MAKES 50.
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