| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies |
48 |
Servings |
INGREDIENTS
|
|
DIANA LEWIS VGWN37A |
| 1 |
tb |
Canola oil |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Whole almonds |
| 6 |
oz |
Semisweet chocolate |
| 1/4 |
c |
Unsalted butter |
| 2 1/2 |
tb |
Orange liqueur |
| 2 |
tb |
Heavy cream |
| 1 |
|
Orange grated peel |
| 1/2 |
c |
Unsweetened cocoa |
| 4 |
oz |
Semisweet chocolate |
INSTRUCTIONS
PRALINE POWDER
TRUFFLES
COATING
praline powder: oil a cookie sheet and set aside. In a
heavy 1 quart sauce pan, melt the sugar over low heat
cook untill it reaches 310 on candy thermometer and
begins to carmelize. Add the almondss and contunue
cooking until candy becomes rich brown. Pour hot
mixture on to cookie sheet and cool till hard bread
into pieces and grind into a fine powder, in a blender
or food processor. TRUFFLES: Melt chocolate over hot
water in the top of a double boiler. Stir in butter,
liqueur, cream orange peel and praline powder. Place
mixture in fridge and allow to cool until thick enough
to shape (about 1 hour) Form into balls 1/2 inch in
diameter. Place in a single layer on a cookie sheet
and freeze till firm. COATING: Sprinkle cocoa on a
waxed lined cookie sheet. Melt chocolate over hot
water. Allow to cool to luke warm. Put a dollop of
luke warm chocolate in your hand and quickly roll a
frozen truffle in it. Thinly coat each truffle, then
roll in cocoa. Store in an airtight container. Makes 4
doz.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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