1/2 cup of heavy cream
1/4 cup of butter (1/2 stick)
1/2 lb. bittersweet chocolate chopped, or a combo of bitter & semisweet
pinch of salt
tspn of vanilla
2 egg yolks
1 cup of sifted powdered sugar
1 tbspn Grand Marnier or Cointreau
In the top of a double boiler, or a pot over simmering water, heat the cream with the butter until butter is melted. Add chocolate, salt and vanilla and stir until chocolate is melted. Remove from heat and beat in egg yolks until well blended. Add sugar and Grand Marnier and beat until mixture is smooth. Transfer to a bowl an refrigerate until mixture is very firm. (I usually wait a day).
Prepare a sheet of wax paper with sifted cocoa and/or cinnamon sugar and or toasted and chopped walnuts or almonds. You will roll the truffles in these.
When mixture is firm, remove from refrigerator and take a small spoonful (I use a melon baller) and roll it into a ball, the roll in the topping of choice then put into petit four cups. I find I can only do about ten at a time before I need to put the mixture back in the fridge and clean my hands of melted chocolate and start up again after about ten minutes. Once done store in fridge or they freeze beautifully. Unfortunately this makes only about 50 truffles which is not enough since they are so yummy people can't stop eating them. I make them for gifts and need to keep Frank away with threats and a big stick.
Made so Creme de Vie! (that's eggnog to you)
In a blender mix 1 can of evaporated milk, 1 can of condensed milk, 2 egg yolks, one teaspoon of vanilla extract and 5 ozs. of rum, until well blended. I keep old clear wine bottles just for this, pour in and add a cinnamon stick.
There is more baking to come! This is such fun!
Max on the other hand finds it increasingly boring.