Chef's Corner

From Executive Chef Brian Nathanson

McCormick & Schmick’s Chocolate Truffle Bites
Yield: approx. 2 dozen

8 ounces good quality semi sweet chocolate chips or small pieces
4 ounces unsweetened chocolate, broken into small pieces
2/3 cup heavy cream
2 tablespoons orange flavored liqueur
Chopped dried cranberries, chopped nuts, toasted coconut, cocoa powder or other items to coat the truffles

1. Put both types of chocolate in a large heatproof bowl and set aside.
2. Heat the heavy cream and over moderate heat until it just comes to a boil, being careful not to let it boil over. Remove from the heat and stir in the orange liqueur.
3. Pour the boiling cream over the chocolate in the heatproof bowl and let it stand until all the chocolate is melted, about 5 minutes. Stir together and make sure the mixture is completely smooth.
4. Refrigerate until the chocolate firms up, approximately 90 minutes
5. Use a small scoop or tablespoon and portion the firm chocolate on to a plate or pan that has been covered with plastic wrap then place in the freezer (preferred) or refrigerator until firm enough to roll in your hands.
6. Working quickly, roll each truffle into a smooth ball and then roll in your favorite coating until the truffle is completely covered. Place on a plate and keep refrigerated until you are ready to serve. Let stand at room temperature about 15 minutes before service.

Note: The orange liqueur can be left out if you wish or you can substitute Chambord, brandy, rum or other flavorings.