Grand Marnier Pistachio Truffles
- 2 tablespoons unsalted butter
- 1 teaspoon light corn syrup
- 1/2 cup heavy cream
- 16 ounces semisweet chocolate, chopped (about 2 1/3 cups)
- 1/4 cup Grand Marnier
- 1 1/4 cups (6 ounces) shelled, skinned pistachios (toasted if desired), chopped
- 1 teaspoon finely grated orange zest
- Combine cream, butter, and corn syrup in a saucepan over medium-high heat; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat. Add 1 2/3 cups chocolate and liquor (do not stir); let stand 1 minute. Gently swirl pan until smooth. Pour into a bowl; chill, stirring every 15 minutes, until thick enough to hold shape (about 45 minutes). Using 2 spoons, shape the mixture into 1-inch balls (about 2 teaspoons each) and place on wax paperlined plates. Refrigerate until chilled (15 minutes).
- Meanwhile, in a bowl set over a medium saucepan of simmering water, gently melt remaining 2/3 cup chocolate. Pour melted chocolate into one bowl and chopped pistachios and orange zest in another bowl. Dip each chilled truffle into chocolate first, then into pistachio-orange mixture, rolling to coat. Refrigerate until firm (about 8 minutes) or until ready to serve.
unsalted butter, light corn syrup, heavy cream, chocolate, grand marnier, pistachios, orange zest
Taken from www.myrecipes.com/recipe/grand-marnier-pistachio-truffles (may not work)