INGREDIENTS

INSTRUCTIONS

Place heavy cream in a large pot and bring slowly to a boil over
medium heat. Turn off the heat and stir in the chopped chocolate. Let
stand for 2 minutes then stir well until smooth. Stir in the butter.
Pour into the bowl of an electric mixer, and let cool until set. Fit
mixer with a paddle and beat the chocolate mixture on medium speed
until aerated and fluffy, about 2 minutes. Beat in the liqueur and/or
other flavorings. Load ganache into a pastry bag fitted with a
half-inch plain tube. Line several baking sheet with parchment or
waxed paper. Pipe the truffle mixture out to form 1/2-inch balls.
Place pans in the refrigerator to chill thoroughly. To coat the
truffles, set up your counter like this: Tray of chilled centers on
your left, bowl of melted tempered chocolate in the middle, large pan
filled with cocoa powder on your right. (Reverse this if you.re
lefthanded.) Pick up a truffle with your left hand. Touch the palm of
your right hand lightly onto surface of tempered chocolate. Drop the
truffle into your chocolaty right hand and roll it around to coat.
Move your right hand over the pan of cocoa powder, turn your hand
over, and drop the coated truffle into the cocoa. Repeat the process
to coat about 5 truffles, then pick up a fork with your clean left
hand and use it to roll the truffles round a bit in the cacao. (A
second person can help do this continuously.) Repeat until the cocoa
pan is filled with a lot of truffles. Then wash and dry your hands
(or enlist your helper to do this); place the truffles in a strainer
and shake it over the pan of cocoa powder to dislodge any excess
cocoa. Place finished truffles on another paperlined pan to set
completely. Truffles do not need to be refrigerated. Repeat coating
processes with remaining centers. This recipe yields about 50
truffles.
Comment: These candies make great Christmas presents packed into
little boxes or baskets. They are involved but can be done easily in
large batches. One day of work can yield many gifts. You can make a
double of triple batch of truffle ganache and divide it, beating
different flavorings into different parts.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6349 broadcast
02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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