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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 cup semisweet chocolate chips 2 squares (1 oz. each) unsweetened chocolate, chopped 1 1/2 cups powdered sugar 1/2 cup butter, softened 2 tbsp. B&B Liqueur (orange, raspberry, hazelnut, or other flavored liqueurs may be used) Instructions: Melt the chocolate chips and unsweetened chocolate in a heavy, small saucepan over low heat, stirring constantly. Set aside and let chocolate cool slightly. Combine the powdered sugar, butter, and liqueur in a bowl. Beat with an electric mixer. Beat in the cooled chocolate until smooth. Refrigerate about 30 minutes or until the mixture is fudgy and can be shaped into balls. Shape the mixture into 1" balls by rolling in the palms of your hands. Then roll the truffles in chocolate sprinkles, cocoa, chopped nuts or cookie crumbs to add flavor and prevent the truffles from melting in your fingers. You can also try drizzling melted milk chocolate over the rolled truffles for a pretty effect. |
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