Name: Bitter Chocolate Truffles
Ingredients: 1/2 c Unsalted butter; well softened; 1 lg Egg; well beaten; 3 oz Unsweetened chocolate; broken into 6 pieces; 1 tb Strong coffee; About 1 pound confectioners sugar, sifted; 1/2 c Heavy cream; 1 tb Vanilla extract; 1/2 c Chocolate threads or grated chocolate

From the moment marriage was instituted, God aimed to give the world an illustration of the gospel. Just as a photograph represents a person or an event at a particular point in history, marriage was designed by God to reflect a person and an event at the most pivotal point in history. Marriage, according to Ephesians 5, pictures Christ and the church. It is a living portrait drawn by a divine Painter who wants the world to know that He loves His people so much that He has sent His Son to die for their sins. In the picture of marriage, God intends to portray Christ’s love for the church and the church’s love for Christ on the canvas of human culture.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Niger	Candies	1	Servings

INGREDIENTS

1/2	c	Unsalted butter; well softened
1	lg	Egg; well beaten
3	oz	Unsweetened chocolate; broken into 6 pieces
1	tb	Strong coffee
		About 1 pound confectioners sugar, sifted
1/2	c	Heavy cream
1	tb	Vanilla extract
1/2	c	Chocolate threads or grated chocolate

INSTRUCTIONS

In a mixing bowl, whisk the butter together with the egg until evenly
blended. In a double boiler over gently simmering water, combine the
chocolate and the coffee and melt, stirring occasionally.
In a large mixing bowl, place about 2 1/2 cups of the confectioners sugar.
Add the butter and egg mixture, the melted chocolate mixture, cream and
vanilla. Stir well and, if necessary, add more sugar to make the mixture
into a paste stiff enough to handle. Roll the paste quickly into little
balls, using about 2 heaping teaspoons for each one. Roll the balls in the
chocolate threads. Chill until firm, on a tray lined with parchment paper
in the refrigerator. If desired, layer the balls with parchment in an
airtight cookie tin and store in the refrigerator for up to 1 week.
>From Too Hot Tamales Show # 6208
Recipe by: Susan Feniger and Mary Sue Miliken
Posted to Bakery-Shoppe Digest V1 #180 by Sean Coate <swcoate@peganet.com>
on Aug 04, 1997

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