| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candy |
24 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream |
| 1 |
lb |
Bittersweet chocolate |
| 1 |
oz |
Butter |
| 1 |
oz |
Cognac |
| 1 |
lb |
Bittersweet chocolate |
| 1 |
lb |
Cocoa |
INSTRUCTIONS
CENTER MIXTURE
ENROBING
It is important to use an excellent quality chocolate when making truffles
since it is the primary ingredient. Valhrona is my first choice and
Callebaut is my second.
BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to
stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool
to set. Beat with an electric mixer (using a paddle attachment if
available) on medium speed until light. Beat in Cognac. Pipe out small
truffles on parchment or waxed paper with a pastry bag fitted with a
1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa
into a deep pan. Dip the truffles in the melted chocolate and then deposit
them in the cocoa, shaking the pan to cover them. After the covering sets,
shake the truffles in a strainer to remove the excess cocoa.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Via: mmdoor@salata.com,
05-28-1995, recipe # 240 in CHEFS
Date: Fri, 21 Jun 1996 22:35:23 -0500
From: awilson@tfs.net
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Have you kept your promise to God?”