Liquor Infused Truffles
Chef Tom LaPierre, a Baking and Pastry Arts instructor at MATC Milwaukee, demonstrated how to make Liquor Infused Truffles at the 2013 Wisconsin Restaurant Expo in Downtown Milwaukee. This formulation is great to make ahead of time. Here is how to make them yourself!
Heavy Cream 6 ounces
Corn Syrup 2 ounces
Dark Chocolate, chopped 15 ounces
Unsalted Butter, soft 1 ounce
Liquor 1 ounce
Cocoa Powder as needed
Place chopped chocolate in a stainless steel bowl large enough to hold all of the ingredients. Add the chopped chocolate to the bowl. Heat the heavy cream and corn syrup to a boil, remove from the heat, and pour over the chocolate. Let this mixture sit for one minute.
Using a wooden spoon or spatula, stir the mixture starting slowly in the center and gradually working your way to the outside of the bowl. Once the chocolate has fully melted, add the softened butter and stir until the butter dissolves.
Gradually add the liquor (Grand Marnier is a great choice!) in a slow, steady stream until it is fully combined with the chocolate mixture.
Pour the chocolate mixture into a shallow pan and cover directly with plastic wrap. All to cool for several hours.
Once the mixture is fully cool, scoop consistent amounts of the truffle mixture into small balls. Coat the truffles by placing them in a bowl of cocoa powder. Remove the truffles from the cocoa powder and shake off the excess cocoa powder.