| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2/3 |
c |
Heavy cream |
| 9 |
oz |
Fine-quality bittersweet chocolate; (not unsweetened), |
|
|
; chopped |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Unsweetened cocoa powder; sifted, and/or 1/2 |
|
|
; to 1 cup pecans, |
|
|
; ground fine, up to |
|
|
; 1/2 |
INSTRUCTIONS
FOR COATING
In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate
heat, stirring with a fork until melted, and swirl pan until sugar is
a golden caramel. Remove pan from heat and add cream carefully
(mixture will bubble up). Return pan to heat and simmer, stirring,
until caramel is dissolved.
Remove pan from heat and add chocolate, salt, and vanilla. Let mixture
stand 5 minutes and stir until chocolate is melted. Transfer mixture
to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or
until firm.
Next, coat truffles: scoop out truffle mixture with a spoon and form
into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with
1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll
half of truffles in 1/4 cup cocoa powder and coat remaining truffles
with 1/2 cup pecans.) Chill truffles on a tray lined with waxed paper
until firm, about 1 hour. Truffles keep in an airtight container,
chilled, 2 weeks.
Yield: about 30 truffles
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9238
Converted by MM_Buster v2.0l.
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