| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chocolate, Fudge and s, New, Not sent | 1 | Servings | |
INGREDIENTS
| 150 | ml | Double cream |
| 400 | g | Bitter chocolate; broken small pieces |
| 4 | tb | Unsalted butter; softened |
| Best quality unsweetened cocoa powder |
INSTRUCTIONS
Makes 450g/1lb 1. In a saucepan, boil the double cream until reduced to 2 tbsp. Remove from heat and stir in the chocolate until melted. Add the butter and stir gently, then pour on to a large flat plate. Put in the fridge for 45 minutes until chilled and set. 2. With a teaspoon, scrape across the chocolate so that it forms a rough truffle shape in large curls, not balls! Roll them in dry cocoa powder. Chill in fridge for at least half and hour before serving. Recipe by: You Magazine, Mail on Sunday, 25 May 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997
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