| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Chopped bittersweet chocolate |
| 4 | tb | Unsalted butter |
| 2 | lg | Eggs yolks |
| 1 | tb | Cognac |
| 3/4 | c | Toasted sliced almonds |
INSTRUCTIONS
Well, here are some recipes. I just finished parousing my Mother-in-Law's copy of Food & Wine (12/97). Thought to share some that caught my eye. Radiation treatment are on there way...Haven't lost my hair, yet. :) Shalom and good eatn'. Melt the chocolate in a double broiler over moderate heat. Stir in the butter until melted. Off the heat whisk the egg yolks until glossy. Add the cognac and refrigerate until solid. Using a tsp. scoop small balls of the truffle mixture on a baking sheet of waxed paper. Roll the truffles between hands then roll in almonds. Refrigerate up to 4 days. By Jacques Pepin Posted to JEWISH-FOOD digest V97 #335 by Sara Sutherland <msuther@gte.net> on Dec 28, 1997
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