A bit tipsy after overindulging in my dark chocolate truffles with cognac. I only had a few truffles that I rolled on cocoa powder, yet I feel drunk already 🙂
My husband Frederick definitely loves this divine and delicate chocolate truffle. He loves the smooth velvety texture of the truffles along with the warm yet gentle sensation from the cognac. Watching my husband Frederick and my sister Kristine devouring all the grand marnier dark chocolate I made, brought more pleasure to me :-), more than eating the chocolate truffles 🙂 They scooped and rolled the chocolate ganache on ground cashew nuts and peanuts which they preferred over the cocoa powder, and munched them with gusto.
This grand marnier dark chocolate truffle is our dessert for tonight. My recipe is based on Christine Paredes and Krisby Bella’s usual grand marnier chocolate truffle recipe. I used dark couverture chocolate by Barry Calebaut because I can’t find any retailer of belcolade (my sister Kristine is requesting that I use belcolade next 🙁 but where can I buy belcolade in small packing here in Singapore?)
Dark Couverture Chocolate (Barry Calebaut) – 240 g.
Grand Marnier – 20 g.
Heavy Cream – 80 g.
Coating: Cocoa Powder, ground cashew nuts, peanuts, or any ground nuts available
1) Heat the Heavy Cream in the microwave oven for 20 seconds. Don’t let it boil.
2) Add the chocolate a few tablets at a time, let it melt. Stir continuously until all the chocolates melted. If the mixture is not hot enough to melt the chocolate, microwave it for 5 second. Then stir until all the chocolates melted.
3) Add the grand marnier and stir until the mixture is homogenous.
4) Chill the ganache until it is hard enough to be rolled into balls.
5) Scoop ganache and roll into balls. Roll the chocolate balls on the cocoa powder/ground nuts
6) Place the truffles in a sealed container then chill
Enjoy the pleasure 🙂