Chocolate truffles from Barefoot In Paris: Easy French Food You Can Make At Home (page 221) by Ina Garten

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Notes about this recipe

  • anya_sf on March 14, 2020

    I substituted Mandarine Napoleon for Grand Marnier and used Valrhona and Ghirardelli chocolates. The chocolate took about 1 hour 15 minutes to chill before it was scoopable (I used a scoop, not spoons). I wasn't sure if I should chill the truffles between rolling in cocoa and powdered sugar; I did, but the sugar did not stick easily. We ate some after about 6 hours of chilling. They tasted amazing with a deep chocolate flavor.

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