INGREDIENTS

INSTRUCTIONS

Line a cookie sheet or jelly-roll pan with parchment or foil. To make
centers, combine cream, butter and corn syrup in a non-reactive pan
and bring to a simmer over low heat. Remove from heat and allow to
cool 5 minutes. Add cream mixture to chocolate and whisk smooth. Cool
center about 2 to 3 hours at room temperature, until it reaches about
80 degrees. Whip the mixture using an electric mixer on medium speed
fitted with the paddle then spoon mixture into a pastry bag fitted
with a 1/2-inch plain tube (Ateco #6 or #806). Pipe 3/4-inch balls
onto prepared pan. Chill the centers for at least an hour. To coat
the truffles, melt the chocolate and allow it to cool to 90 degrees.
Coat truffles, using your hand to cover truffles with chocolate,
depositing them into a pan of sifted cocoa. Roll finished truffles in
a strainer over waxed paper to remove excess cocoa. Lift truffles
from strainer and leave excess cocoa behind. (Sift cocoa through a
fine strainer to remove any bits of chocolate and it may be reused.)
Storage: Place truffles in a tin or plastic container with a
tight-fitting cover and keep at a cool room temperature for up to a
week. This recipe yields about 35 to 50 truffles, depending on size.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-9095 broadcast
03-27-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-02-1998
Recipe by: Nick Malgieri
Converted by MM_Buster v2.0l.

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