| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Whipping cream |
| 6 |
tb |
Unsalted butter; (3/4 stick) |
| 3 |
tb |
Light corn syrup |
| 12 |
oz |
Semisweet chocolate; (such as Baker's), |
|
|
; chopped |
| 1 |
tb |
Cognac or other brandy |
| 2/3 |
c |
Chopped dried Calimyrna figs |
| 2/3 |
c |
Chopped toasted walnuts |
|
|
Unsweetened cocoa powder |
INSTRUCTIONS
Heat cream, unsalted butter and corn syrup in heavy medium saucepan over
medium heat until just boiling, stirring occasionally. Remove saucepan from
heat, add semisweet chocolate to cream mixture and stir until chocolate
melts and mixture is smooth. Mix in Cognac. Add figs and walnuts and blend
well. Spoon mixture into 8x8-inch glass dish with 2-inch-high sides. Cover
and refrigerate until mixture is firm enough to handle, about 1 hour.
Cut chocolate mixture into 36 squares. Roll each square by hand to form
round. Dust rounds lightly with cocoa. Place truffles in foil-lined dish.
Cover and chill until firm, at least 4 hours. (Can be prepared 4 days
ahead.)
MAKES 36.
Bon Appetit May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“All suffering can be traced back to people disobeying God”