From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 1/2 cup unsalted butter
  • 4 ounces milk chocolate
  • 4 ounces semisweet chocolate
  • 2 Tablespoons confectioners' sugar
  • 3 egg yolks, beaten
  • 2 Tablespoons Grand Marnier or other liqueur
  • Baking cocoa


Combine the butter, milk chocolate and semisweet chocolate in a double boiler. Cook until blended, stirring frequently.  Stir in the confectioners' sugar.  Stir a small amount of the hot mixture into the egg yolks; stir the egg yolks gradually into the hot mixture.  Stir in the liqueur.  Spoon into a nonmetal dish. Chill covered, for 12 to 24 hours. Shape into 1-inch balls; roll the truffles in baking cocoa.

1-1/2 dozen

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