Name: Bev's Truffles
Ingredients: 8 oz Dark or Light CHOCOLATE; 1/4 c WHIPPING CREAM; 1 tb BUTTER; 2 1/2 tb CHAMBORD; or COGNAC (or your choice)

[Sarah Edwards] did not permit this soul communion to interfere with her daily duties and tasks, but somewhere in her busy schedule there was always time for a quiet walk with God. The children early learned to respect their father’s study hours, but they also recognized these times which were necessary for their mother, these moments when she needed to be alone to lose herself in God. They sensed their mother was Martha; but also she was Mary who sat at the feet of her Lord.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

8	oz	Dark or Light CHOCOLATE
1/4	c	WHIPPING CREAM
1	tb	BUTTER
2 1/2	tb	CHAMBORD; or COGNAC (or your choice)

INSTRUCTIONS

Scald Cream & Butter together (45 sec in Radar Range) Stir to Melt chopped
Chocolate when smooth, mix in Scalded Cream and butter When smooth, mix in
Booze Pour in small bowl, let firm up at room temp, Form into balls w/scoop
Let sit overnight on waxed paper to firm (Reform balls if necessary) Dip in
Dark or Light melted CHOCOLATE COATING
~-Use dipping fork to dip balls
~-Always use double boiler "off" the stove Heat water in bottom, take off
stove and then put double boiler top filled with finely chopped coating on
the bottom to melt
~-Do not cover melting chocolate, or it will form steam
~-Do not get even ONE drop of liquid into chocolate
~-Do not overheat Chocolate
~-Use good quality chocolate
Posted to KitMailbox Digest  by ClayCooker <ClayCooker@aol.com> on Dec 11,
1997

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