Two Toned Truffles

1. 1

   TO MAKE WHITE CENTER, combine corn syrup and cream in a small saucepan.

2. 2

   Bring to a boil.

3. 3

   Remove heat and add white chocolate.

4. 4

   Leave stand few minutes until white chocolate melts and, if necessary return to low heat.

5. 5

   Pour mixture into a medium bowl lined with foil.

6. 6

   Chill until firm.

7. 7

   Form mixture into 6 balls.

8. 8

   Freeze until firm.

9. 9

   TO MAKE CHOCOLATE COATING, melt butter in a small saucepan on low heat.

10. 10

    Add semisweet chocolate; remove heat.

11. 11

    Stir until smooth.

12. 12

    Add cream and Grand Marnier.

13. 13

    Chill until slightly firm.

14. 14

    To assemble truffles, divide semisweet chocolate mixture into 6 balls.

15. 15

    Flatten each ball.

16. 16

    Wrap around white chocolate ball.

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    Roll between hands to form an even surface.

18. 18

    Roll balls in cocoa.

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    Freeze until firm.

20. 20

    Wrap each ball in plastic wrap and then in foil.

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    Store in freezer up to 8 weeks.

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    TO SERVE, CUT EACH FROZEN BALL IN 1/2, USING A KNIFE DIPPED IN BOILING WATER.

23. 23

    DIVIDE EACH 1/2 INTO 3 WEDGES.

24. 24

    Place in small paper cases, white side up.

25. 25

    Chocolates & Petits Fours.

* Per serving · 4 servings · Values may vary.