| 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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