SWEET AND HOT CHOCOLATE TRUFFLES

Ingredients Weight Measure
Bittersweet chocolate 12 oz.
Cream 8 oz.
Grand Marnier® Liqueur 2 oz.
TABASCO® brand Original Red Sauce 1/4 tsp.
Cocoa 2 Tbsp.

Method

  1. Using a food processor, pulse chocolate until you obtain fine crumbles.
  2. Bring cream to a boil, remove from heat and add Grand Marnier® and TABASCO® Sauce.
  3. Stir into chocolate and mix well.
  4. Cool, form into balls and coat with cocoa.

Yield: