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Grand Marnier Chocolate Truffles
Ingredients
1 cup heavy cream
12 ounces semi-sweet chocolate
2 tablespoons Grand Marnier
Powdered sugar or cocoa powder for coating
Directions
Put heavy cream in pan over stove top and bring to boil.
While cream is warming up, cut chocolate in small piec-
es and put in a bowl. Once cream has reached the boil-
ing point, pour over chocolate and stir until smooth and
lump free. Add Grand Marnier to the chocolate mixture
and let cool down. Once the chocolate has reached room
temperature, refrigerate for about 30 minutes to an hour.
When chocolate mixture firms up, whip chocolate mix-
ture until it looks like a firm whipping cream.
With a spoon, pull 1 tablespoon of the chocolate ganache
for each truffle. Roll and coat with either powdered sugar
or cocoa powder. Keep in cool area.
Amaretto Torte
Ingredients
8 ounces almond paste
4 ounces unsalted butter
1 cup sugar
3 tablespoons Amaretto Liquor
5 eggs
½ cup cake flour
1 teaspoons baking powder
Toasted almonds and powdered sugar for decoration
Directions
Process the almond paste in a food processor until it forms small
pieces. Beat the butter with sugar until light and fluffy then add
almond paste and Amaretto liquor. Add eggs slowly, one at a
time and mix until smooth. Add dry ingredients slowly to sugar
mix. Bake at 325 degrees for about 50 to 60 minutes. Garnish
with toasted almond and powdered sugar.
CV
Melanie Mitchell is a local pastry chef trained in the French tradition. Find her on Facebook at French Eyez Bakery.
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