| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candy |
48 |
Servings |
INGREDIENTS
| 8 |
oz |
Semi-sweet or bittersweet chocolate; coarsely chopped |
| 1/2 |
c |
Whipping cream (32% milk fat) |
| 1/4 |
c |
Unsalted butter |
| 2 |
ts |
Vanilla -or- |
| 4 |
ts |
Favourite liquer |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) (collection)
Date: Wed, 4 Aug 93 22:31:07 CDT
Place whipping cream and chocolate in a heavy saucepan over low heat and
stir occasionally until chocolate melts. Add butter and continue stirring
until butter is melted. Remove from heat and let cool to room temperature.
Add liquer or vanilla (or nothing! Works this way also). Let sit in
refrigerator until hard (about eight hours or so). Dig out by the teaspoon
and form into balls, then roll in finely chopped nuts (ground almonds are
heavenly), cocoa, icing sugar, or coconut or dip in chocolate. Makes 36-48.
This year I'm experimenting with Frangelico-Espresso truffles and raspberry
truffles dipped in white chocolate along with my usual batches.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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