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12-25-12: Jolie Laide
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Owings Mills-based writer Elizabeth Bastos brings us a lesson in how to make Christmas gifts that are beautiful because they are ugly. (It’s a French thing.)
Here's the recipe, from Elizabeth:
Julia Child says, "These homemade candies are easy to make and, unfortunately for those who are trying not to resemble Babar the elephant, they are quite irresistible."
Makes 1 1/2 dozen
1/4 cup strong coffee
7 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
5 oz. (1 1/4 sticks) chilled unsalted butter
1/4 cup orange liqueur
1/2 cup unsweetened cocoa on a plate
Melt chocolate and coffee over the top of a double-boiler until smooth and glossy.
Transfer mixture to a food processor, or to a bowl mixer.
Cut chilled butter into 1/3-inch slices and gradually beat into the chocolate, adding a new piece as the previous one is almost absorbed.
When chocolate mixture is smooth beat in orange liqueur by dribbles.
Chill for an hour or two until firm.
When chocolate mixture has chilled and set, remove by teaspoon gobs, roll into circular shapes, then roll in the cocoa to enrobe them completely. Place in paper bon bon cups.
When packed in an airtight container, truffles will keep perfectly for several weeks in the refrigerator, or for several months in the freezer.