INGREDIENTS

INSTRUCTIONS

I was sending these to Virginia and thought maybe someone else on the list
might enjoy seeing them, too. These truffles all come from the wonderful
little book by Pam Williams and Rita Morin, "Oh Truffles by Au Chocolat."
There is every imaginable type of delicious truffle - I really can't do it
justice in the few recipes I've chosen to enter below.
I have made all of the following and they are simple to make, look like you
paid a fortune for them and are usually inhaled by the lucky recipient
(that is if the candy maker doesn't make fast work of them first!).
Scald cream in heavy saucepan. Remove from heat and let cool to room
temperature. Strain through sieve.
Add instant coffee to scalded cream. Stir to mix.
Carefully melt both chocolates together in a double boiler over hot water.
Remove from heat.
With a whisk, beat butter into chocolate until smooth.
Vigorously beat cream/coffee mixture into chocolate/butter mixture until
light and fluffy.
Chill until firm, approximately 2-4 hours.
Scrape spoon or melon-ball cutter across surface of mixture; quickly press
with fingertips into 1-inch balls. Freeze well wrapped in plastic.
Suggested Decoration: Dip this truffle in melted white or milk chocoalte
and dust with cocoa while chocolate is still wet.
Yield: 40 - 45 Truffles
Posted to TNT Recipes Digest by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Apr 29, 1998

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