| 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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