A few days ago, I mentioned the alternate universe where politics, music and food are the norm and promised to share some of the goodies with my readers here.
Chef Sheila is a real chef (as in who do you think gave me that White House menu?). I asked her for something wonderful that the average cook could handle. Here it is just in time for Valentine's Day:
Chocolate Orange Truffles
Makes about 4 dozen truffles
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
1 pound bittersweet chocolate, finely chopped
1/2 cup orange marmalade, preferably bitter orange
1/4 cup Grand Marnier or other orange-flavored liqueur
1/2 cup Dutch-process cocoa powder, such as Droste, for rolling
In a medium heatproof bowl set over a large saucepan of hot, not simmering, water, melt the butter.
Add the chocolate and melt, stirring often, until smooth. Remove from the heat.
Whisk in the marmalade and the liqueur. Cover loosely with plastic wrap and refrigerate until firm and chilled, at least 4 hours or overnight.
Place the cocoa in a shallow medium bowl.
Line a baking sheet with aluminum foil.
Using a melon baller, scoop the chilled chocolate mixture and roll between your palms to form a round truffle. (If the chocolate is too firm, let stand at room temperature to soften slightly.)
Roll the truffle in the cocoa and place on the prepared baking sheet.
Repeat with the remaining chocolate.
(The truffles can be prepared up to 1 week ahead, stored in airtight containers, and refrigerated, or frozen for up to 2 months. )
Remove the truffles from the refrigerator 10 minutes before serving