Cruise ship recipe for:
CHOCOLATE TRUFFLES
from:
Chef Manfred Schaller
On the Crystal Harmony, Executive Chef Manfred Schaller takes guests on his own delicious culinary journey and includes a recipe from The Crystal Cruises Cookbook for CHOCOLATE TRUFFLES.Chocolate Truffles with Orange and Grand Marnier Flavors
1 cup heavy cream
18 ounces semisweet chocolate, chopped, plus 2 ounces chopped separately
grated zest of 1/2 orange, blanched
juice of half orange
1 cup Grand Marnier
1/3 cup unsalted butter
unsweetened cocoa powder for coating
(makes 2 1/2 dozen truffles)
Chef’s notes The truffle mixture can be prepared one day in advance and formed the day of serving.
Preparation In a medium saucepan, bring the cream to a boil. Add the 18 ounces chopped chocolate and stir until melted and smooth. Add the blanched zest, juice, Grand Marnier, and butter and stir until thoroughly mixed. Let cool. Cover and refrigerate for up to 24 hours.
Remove the truffle mixture from the refrigerator and let sit at room temperature for about 15 minutes. Meanwhile, in a double-boiler, melt the reserved 2 ounces chopped chocolate over barely simmering water, stirring until smooth.
Form teaspoonfuls of the truffle mixture into one-inch-diameter balls. Using a wooden skewer, dip the truffles into the melter chocolate. Roll in the cocoa powder. Repeat to dip and coat the remaining truffles. Store in an airtight container in the refrigerator for up to 1 week.
