| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Choco4 | 24 | servings | |
INGREDIENTS
| Butter for pan | ||
| 12 | oz | Bittersweet chocolate; cut into 1-inch |
| Pieces | ||
| 1/2 | c | Heavy cream |
| 2 | tb | Superfine sugar |
| 2 | tb | Butter |
| 8 | oz | Coarsely chopped toasted pecans or hazelnuts |
| 1/2 | c | Unsweetened dark cocoa powder |
INSTRUCTIONS
Lightly butter an 9 x 13 inch baking pan. Combine chocolate, cream and sugar in a heavy medium saucepan. Melt together, over low heat, stirring constantly with a wooden spoon. When chocolate has melted, add butter and continue to stir over low heat until mixture has thickened slightly. This should take about 5 minutes. Add nuts and cook for 2 minutes longer. Spread hot mixture onto prepared baking pan and set in fridge for 15 minutes or until cool but still pliable. When cool, break off pieces of chocolate and roll them in your hands forming rough 3/4-inch rounds (they should look rough and uneven to simulate real truffles). Roll them in cocoa powder and refrigerate until serving time. These make great gifts. Set them in little paper candy cups and place in a box. Yield: about 2 dozen truffles Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF 6774 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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