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Chocolate Truffle Recipe

Great Chocolate Truffle Recipe Photo with Cointreau

Irresistible Chocolate Cointreau Truffles

Pam likes to keep this Chocolate Truffle Recipe for a special occasion Birthdays, Anniversaries - Christmas...You can experiment with some of the elements - for example: change the spirit you use - Rum and Brandy are good alternatives.
Pam will sometimes roll the truffles in cocoa powder or icing sugar. Whichever way you dress them up they are always delicious, and so much better than bought ones.

Ingredients for Forty Truffles.

5 ozs./120g. Dark chocolate (go for quality).
Paper truffle cups for serving.
7 ozs./200g. Condensed milk.
1 Large glug of Cointreau.
13 ozs./370g. Cake crumbs.
1 Orange - Grated zest of.
9 ozs./250g. Icing sugar (sifted).
1 Packet of chocolate vermicelli.

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Method

Melt the Chocolate in a bowl over a pan of hot - not boiling water.
Add the condensed milk, Cointreau and Orange Zest - mix well.
Now, add the Cake crumbs and icing sugar, mix until all incorporated.
Refrigerate for two hours until well chilled.
Pour the Vermicelli onto a large plate.
Then shape your mixture into balls of roughly 3/4 of an Ounce/20g ..or as big as you want.
Roll the balls in the Vermicelli until evenly coated and then place them in the paper cups.
Refrigerate until required.

Delicious Truffles - Chocolate and Cointreau