| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | November 19 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Heavy cream |
| 6 | oz | Fine-quality bittersweet chocolate; chopped fine |
| 2 | tb | Dark rum |
| 3/4 | c | Finely chopped marrons glaces; (candied chestnuts, |
| ; available at | ||
| ; specialty foods | ||
| ; shops) (about 6) | ||
| 1/4 | c | Sifted unsweetened cocoa powder for |
| ; coating the truffles |
INSTRUCTIONS
In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chocolate, whisking the mixture until the chocolate is melted completely. Whisk in the rum, whisking until the mixture is smooth, and stir in the marrons glaces. Chill the mixture, covered, for 3 hours, or until it is firm. Form the mixture by heaping teaspoons into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with wax paper for 1 hour, or until they are firm. The truffles keep in an airtight container, chilled, for 2 weeks. Makes about 25 truffles. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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