From the man who reinvented Thanksgiving comes--Christmas! This isn't to say that Buddhists, Jews, and Muslims should read no further. We're talking end-of-the-year feasting here. Gather up the family and clear the kitchen counters. Make room in the refrigerator. The old is about to give way to the new, and a great feast is the best gift of them all, be that a Christmas feast or whatever you may call it.
Make Ahead: The truffles can be prepared up to 1 week ahead, stored in an airtight container, and refrigerated, or frozen for up to 2 months.
There's a very nice story connected with these truffles. When I was working as a Manhattan restaurant manager, I became friendly with many customers, but Susan Ginsburg was a favorite. She always gave me a bottle of Grand Marnier for Christmas, and I used it to make the truffles to give to her. Years went by, and we lost track of each other until we accidentally crossed paths again. She is now my literary agent. When I became a caterer, I took out the recipe again and turned these out by the thousands. Now I make them in more modest batches, but I always try to have some tucked away in the freezer to finish holiday meals with a flourish.
To serve these at home, roll the truffles in cocoa powder and refrigerate them. But if you plan to give them as a give, consider coating the truffles in melted, quick-tempered chocolate to help them stay firm out of refrigeration.
Dutch-processed cocoa has been treated with alkali. Because it has a milkier flavor than natural, non alkalized cocoa, it is preferred for rolling the truffles, but regular cocoa will do. If you want to cut the bitterness of either cocoa, sift 1/4 cup cocoa with 1/4 cup confectioner' sugar, and use the mixture for rolling the truffles.
It's simple to vary the flavors with different preserves and liqueurs. Instead of orange marmalade and Grand Marnier, substitute strawberry preserves and brandy, strained raspberry preserves (no seedless preserves, which are too thin) and Chambord or framboise, apricot preserves and dark rum, or cherry preserves and kirshwasser.
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.
Amaretto and Apricot Truffles: This is an especially delicious combination. Substitute 1/2 cup apricot preserves for the marmalade, and Amaretto for the Grand Marnier. Instead of rolling the truffles in cocoa powder, use 1 1/2 cups (6 ounces) finely chopped sliced almonds.
Chocolate-Dipped Truffles: Do not roll the truffles in cocoa powder. Refrigerate the truffles on the foil-lined baking sheet for 10 minutes. In the top part of a double boiler over hot, not simmering, water, melt 12 ounces finely chopped bittersweet chocolate, stirring often, until smooth and an instant-read thermometer inserted in the chocolate reads 115 to 120 degrees F. Remove from the heat and cool, stirring occasionally, until the chocolate is about 90 degrees F. Place a dab of chocolate in the center of your palms to coat with the chocolate. Place the truffle on the foil-lined baking sheet. Repeat with the remaining truffles and chocolate. Refrigerate until the chocolates is set and the truffles release easily from the foil, about 30 minutes. If desired, roll the coated truffles in cocoa to give them their traditional look (which is supposed to resemble a fresh truffle coated with earth, with the cocoa representing the dirt.) Transfer the truffles to airtight containers to store.
