| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Candies, Ethnic, Holidays |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Sweet baking chocolate |
| 1 |
tb |
Cognac or |
|
|
2 tbsp. sherry |
| 1/2 |
c |
Butter |
| 2 |
tb |
Sifted cocoa |
| 1 |
c |
Sifted sugar |
| 1 |
tb |
Heavy cream |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
No low-calorie candy has ever wrung the teeniest notice from our tongue,
so truffles are our dreamiest dream, And these will melt like creamiest
cream. In a double boiler, the chocolate fix and to this the melted butter
mix, then add the sugar, vanilla, and wine And stir till it is blended
fine. Now cool till firm (not hard nor brittle) you might need cream here ~
just a little-spread the cocoa on a plate or slab, P>: Roll each ball in
the cocoa, a spoon-site dab. Now lovingly wrap each tiny ball and your con-
fection will top them all.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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