---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Cointreau Truffles
  Categories: Chocolate, Candies
       Yield: 1 servings
  
       9 oz Semi or bittersweet chocolat
            -e
     3/4 c  Heavy cream
       3 tb Cointreau or grand marnier
            Or demerera rum; or omit
       1 lb Semi or bittersweet chocolat
            -e
       2 oz Cocoa powder
  
       Place the 9 oz. chocolate and heavy cream in a sauce
   pan over low heat, stirring occasionally until the
   chocolate is melted. Remove from heat and pour into mixing
   bowl. Stir in the cointreau or other liqueur. Place in the
   refrigerator for approximately 2 hours or freeze for
   approximately 1/2 hour or until set (soft when pressed with
   finger).
   
   Cover a pastry sheet with a piece of waxed paper. Using two
   spoons, scoop out mounds of 1 1/2 - 2 teaspoons, depending
   on the size you wish to make. (You can also use a pastry
   bag, fitted with a No. 6 plain tube. Holding the tube about
   about 1/4 above the surface of the paper, squeeze out
   small mounds of chocolate approximately 3/4 in diameter.)
   Place in the refrigerator until firm, at least 4 hours but
   preferably overnight.
   
   To make the chocolate covering, place the 1 lb. of
   chocolate in a sauce pan and put in the oven which is set
   at the lowest possible temperature if electric stove, or on
   pilot if gas, for approximately 20 - 30 minutes. If a
   quicker method is desired, bring water to boil in a
   bain-marie or double boiler, remove from heat, and place
   pan containing chocolate into hot water. Stir frequently
   until melted. When the chocolate is melted, allow to cool
   to body temperature. This is determined when no
   differerence in temperature is noticed when you touch the
   chocolate with the knuckle of the smallest finger. Spread
   cocoa powder evenly in a flat pan or plate or jelly roll
   pan.
   
   Remove the truffles from the refrigerator and drop 2-4 at a
   time into the coating chocolate. Using two forks, turn the
   truffles, coating them well with the chocolate. Lift the
   truffle with one fork, tapping that fork with the other to
   eliminate excess chocolate, then drop the coated truffle
   onto the pan containing the cocoa powder. Using a spoon,
   roll and coat with the powder, then push it aside. When the
   truffles are firm enough to handle, transfer to a bowl and
   refrigerate or freeze until ready to serve. (They will keep
   well in the refrigerator for about two weeks and can be
   stored in the freezer for about two months. (If you are not
   planning to use them within 3-4 days, it is better to
   freeze the truffles.) To serve, mound the truffles in a
   serving dish. They are delicious when served at room
   temperature or cold from the refrigerator. Yield: 60-70
   pieces (1 1/2 lbs.).
  
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