| 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
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