The Bubble Lounge's Grand Marnier Chocolate Truffles

By Pastry Chef Pichet Ong
(Yields 4 dozen truffles)

Ingredients:

• 2 cups cream
• 675 g valrhona chocolate, pur caribe
• 1/2 cup milk
• 3 egg yolks
• a pinch of salt
• 1/4 cup grand marnier (or champagne and chambord)
• 500 g valrhona chocolate, pur caribe or 1 cup cocoa powder (optional)

Procedure:

1) Bring cream, salt, and milk to a scald.  Temper onto a bowl with yolks and return pot to heat and cook with flat end wooden spatula until custard coats the back of spatula.

2) Add chocolates to cool down and stir to combine.  Stir in Grand Marnier.  Strain mixture through fine mesh and refrigerate ganache in airtight container until set.

3) Scoop ganache into 3/4” balls with a small ice cream scoop.  Refrigerate the balls till firm.
 
4)  Temper chocolate and set aside at room temperature.

5) Dip each piece of chocolate balls in tempered chocolate and leave them on a baking rack to dry.  Refrigerate the chocolate truffles when done.

6)  If not coating the chocolates, roll them around cocoa powder and refrigerate.

Address: 228 West Broadway
Phone: (212) 431-3433