INGREDIENTS

INSTRUCTIONS

From:    Andrea Wagner <WAGNA@FOSTER.COM>  Date:    Mon, 15 Jul 1996
18:18:24 -0700 Where do you live?  Making  truffles in this summer heat
is tricky.  It's best to work with  chocolate in a room that's about
65-70 degrees.  Maybe you have air  conditioning, unlike me! I use a
basic recipe for ganache, then dip  into melted chocolate. The secret
is using really good quality  chocolate. I recommend Callebaut, or
Valhrona. Lindt or Ghiradelli  would work too.  Begin by breaking the
chocolate into small pieces and placing in a  bowl. In a heavy
saucepan, bring the cream to a simmer over medium  heat, stirring
frequently. Remove cream from the heat and stir in the  chocolate until
mixture is smooth. Place bowl in fridge for 30  minutes until it can
hold a shape. Line a baking sheet with waxed  paper. Scoop a melon
baller into the ganache and form small balls,  place on the waxed
paper.  Refrigerate the ganache balls until firm,  2-3 hours. When the
balls are firm, roll them between your hands to  get a smooth round
shape.  Melting Chocolate: Here are two good methods for melting
chocolate so  that it is smooth and glossy. (From Chocolatier Magazine)
In a Microwave Oven: Place coarsely chopped chocolate in a
microwave-safe container and microwave at MEDIUM (50 percent power)
for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the
container from the microwave and stir the chocolate until completely
melted. Stir milk and white chocolates after about 1 1/2 minutes.
Because of their milk proteins, they need to be stirred sooner than
dark chocolate. (If overheated, these chocolates may become grainy.)
In a Double Boiler: Place coarsely chopped chocolate in the top of a
double boiler over hot, not simmering, water.  Melt the chocolate,
stirring until smooth. Remove the top part of the double boiler from
the bottom. Don't ever let even a drop of water get into your
chocolate while it is melting or else it will "seize" and cause you a
great headache (my advice not Chocolatiers!).  Follow directions above
for melting chocolate, and keep stirring  until the temperature of the
chocolate has reached 88 to 91 degrees  (84 to 87 if milk chocolate).
Once I reach that temperature, I keep  my melted chocolate on top of an
old heating pad set to 'low' to  maintain it at that temperature while
dipping.  Line a baking sheet with wax paper or aluminum foil. Dip the
truffles  (ganache balls) into the chocolate one at a time, letting the
excess  chocolate drip off into the bowl. Drop the truffle onto the
baking  sheet. Refrigerate for 5 minutes, then remove and store at room
temperature (65-70 degrees is best) for 2 weeks (although mine never
last that long.)  I vary this recipe a whole lot, because I usually
make them in huge  batches for Xmas, and I like to give each person a
few different  varieties. I will add different liqueurs (Kahlua,
Bailey's, etc,.) to  the ganache or a bit of ground coffee. I usually
melt sepaprate  batches of milk, white and bittersweet chocolate for
dipping.  Sometimes I roll them in cocoa or nuts.  EAT-L Digest 15 July
96  From the EAT-L recipe list.  Downloaded from Glen's MM Recipe
Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 26
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 10.2mg
Sodium: 2.8mg
Potassium: 5.6mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g