| 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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