Over the years so many guests yearned to learn the secrets of its haute cuisine that Crystal Cruises finally published The Crystal Cruises Cookbook, a stylish collection of nearly 100 recipes and wine pairings from the ultra-luxury cruise line’s award-winning culinary repertoire.
On the Crystal Harmony, Executive Chef Manfred Schaller takes guests on his own delicious culinary journey.
Here is a recipe from The Crystal Cruises Cookbook:
For more information on Crystal Cruises visit the web site at www.crystalcruises.com
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MANFRED SCHALLER
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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.
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