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Delightful Gift Full of Spirit : Flavored Homemade Truffles Will Please Any Chocoholic

December 17, 1987

The chocoholic in your life will be delighted with a gift package of homemade chocolate truffles. Surprisingly easy to prepare, they may be flavored with Grand Marnier, amaretto, framboise, Cognac, brandy, creme de menthe or rum.

Creative packaging will further enhance these fabulously rich candies. Tuck them into a clear plastic container decorated with ribbon, a decorative tin or an old-fashioned jar.

CHOCOLATE TRUFFLES

7 ounces semisweet or bittersweet chocolate

1/4 cup whipping cream

1/2 cup unsalted butter

2 to 3 teaspoons Grand Marnier, amaretto, framboise, Cognac, brandy, creme de menthe or rum

Dutch process cocoa, or 2 cups finely chopped walnuts, almonds, hazelnuts, pecans or pistachios

Coarsely chop chocolate and combine with whipping cream and butter in top of double boiler. Heat over simmering water, stirring constantly, until chocolate and butter melt and mixture becomes satiny smooth.

Remove top of double boiler from heat. Stir in liqueur. Cool slightly. Refrigerate 2 hours or until chocolate mixture is firm.

Working quickly, form mixture into 1-inch balls. Balls may melt slightly on outside. Drop into bowl of cocoa or chopped nuts, coating truffles on all sides. Place on wax paper.

Repeat procedure until all chocolate mixture is used. If mixture becomes too soft, return to refrigerator 1/2 hour or more. Truffles may be refrigerated 1 hour after making to firm. Serve at room temperature. Makes 20 to 30 truffles.

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