Buttery Bittersweet Mascarpone Truffles
Indulge in sweet and sophisticated taste that melts in your mouth with these buttery bittersweet mascarpone truffles.
4 ounces finest quality bittersweet chocolate, chopped
4 ounces finest quality milk chocolate, chopped
2/3 cup heavy cream
2 tablespoons granulated sugar
4 ounces (1/2 cup) Wisconsin Mascarpone, at room temperature
1 tablespoon Grand Marnier or other favorite liqueur
1 cup finely ground pecans or walnuts
- Place all ingredients except the nuts in a medium bowl. Set bowl on pan of simmering water; do not allow bowl to touch water. (Or place in top of double boiler.) Heat until melted, smooth and warm. Watch closely and stir often. Remove from heat, cover and refrigerate overnight.
- Working quickly, roll refrigerated mixture into smooth 1-inch balls (these truffles are very soft; they must be cold for shaping and rolling). Place on parchment or waxed paper.
- Roll the truffle balls in the finely ground nuts.
- Refrigerate for up to one week. Remove from refrigeration about 10 minutes before serving. Refrigerate any remaining truffles.
Makes 24 truffles.
Coating option: Melt 6 ounces best quality dark or semisweet chocolate in bowl over pan of simmering water. Roll the truffle balls in the chocolate to evenly coat. If desired, then roll in ground nuts.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.