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Big Book of Chocolate
by Jennifer Donovan

Preparation Time 25 minutes, plus chilling
Cooking Time 5 minutes
Makes 20 truffles


• 5 1/2 oz. bittersweet chocolate, broken into pieces
• 1/4 cup heavy cream
• 2 tbsp. liqueur of your choice (e.g. Kahlua, Grand Marnier)
• 2 tbsp. unsweetened cocoa powder, sifted

In a small saucepan, combine the chocolate and cream over low heat until the chocolate is just melted, stirring frequently with a wooden spoon. Remove from the heat and add the liqueur. Pour the mixture into a clean bowl and let cool completely, then refrigerate about 30 minutes until firm.

2. Roll teaspoonfuls of the mixture into small balls and toss in the cocoa to coat. Place the cocoa-coated balls on a baking sheet lined with wax paper and refrigerate 1 hour until firm.


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