Chocolate-Orange Truffles
- 12 tablespoons (1½ sticks) unsalted butter, cut into pieces
- 1 pound bittersweet chocolate, finely chopped
- ½ cup orange marmalade, preferably bitter orange
- ÂĽ cup Grand Marnier or other orange-flavored liqueur
- ½ cup Dutch-process cocoa powder, such as Droste, for rolling
Instructions:
There’s a very nice story connected with these truffles.
- In a medium heatproof bowl set over a large saucepan of hot, not simmering, water, melt the butter. Add the chocolate and melt, stirring often, until smooth. Remove from the heat. Whisk in the marmalade and liqueur. Cover loosely with plastic wrap and refrigerate until firm and chilled, at least 4 hours or overnight.
- Place the cocoa powder in a shallow medium bowl. Line a baking sheet with aluminum foil. Using a melon baller, scoop the chilled chocolate mixture and roll between your palms to form a round truffle. (If the chocolate is too firm, let stand at room temperature to soften slightly.) Roll the truffle in the cocoa and place on the prepared baking sheet. Repeat with the remaining chocolate.