Ingredients:
- 8 oz unsweetened pure chocolate
- 2/3 cup whipping cream
- 3/4 icing sugar
- 1/8 cup Grand Marnier
- pinch of fleur de sel (optional)
- cocoa powder for dusting
- Melt chocolate gently using a double boiler. When completely melted, cool slightly.
- Whip cream until stiff peaks form.
- Sift icing sugar into the chocolate. If you're adding fleur de sel, add with sugar.
- Stir whipped cream into the chocolate mixure.
- Cover bowl with plastic wrap and allow to set in fridge.
- Usually about 2 hours.
- Using two teaspoons, form small balls
- Roll balls in cocoa powder and set on parchment paper lined cookie sheet
- Place cookie sheet in freezer overnight
- EAT!!!
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