| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candy |
24 |
Servings |
INGREDIENTS
| 3 |
|
Squares (1-oz) unsweetened chocolate |
| 1 1/4 |
c |
Confectioners' sugar |
| 1/3 |
c |
Butter |
| 3 |
|
Egg yolks (I use the whites to make macaroons or meringue cookies) |
| 1 |
ts |
Vanilla -or- |
| 2 |
tb |
Cognac |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (collection)
Date: Tue, 27 Jul 93 13:15:48 +0200
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add
egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill
mixture. Break off pieces and form into balls. Roll in coating. Air-dry 1
hour. Store in air-tight container in very cool place. Makes about fifty
truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more melted
chocolate, confectioners' sugar, coconut, chocolate or coloured jimmies.
Note that this uses raw egg yolks. I find a melon baller to be very handy
in forming the truffles.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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