INGREDIENTS

INSTRUCTIONS

COATING
*Can replace with same amount liquid: strong coffee, rum, kirschwasser,
raspberry fromage frais,ect,grenadine--all depending on the flavor you
want. Line a jelly-roll pan with parchment paper or waxed paper. In a
medium sized saucpen(heavy base) bring whipping cream and vanilla almost to
a boil. remove from heat, cover and set aside 30 minutes. Remove vanilla
bean. In a small bowl, whisk sugar and egg yolk until pale and thick,
wi\hisk into whipping cream in pan. Return pan to heat and gently heat
without boiling. add chocolate and butter, stirring until mixture is
smooth. Stir in liquid. Pour into prepared pan and chill 1 hour or until
firm.
To Prepare Coating: Sift cocoa and confectioner's sugar onto a plate. pull
off small pieces of chilled truffle mixture and roll into balls. roll each
ball in sifted cocoa mixture and place in paper cups, if desired.
Refrigerate and eat within 2-3 days. Makes 20 pieces. Variations: Truffles
may be caoted in melted white or dark chocoalte, or rolled in crushed
pralines or nuts, as an alternatve to cocoa and confectioner's sugar.
Drizzled contrasting chocolate makes an attrative finish for chocolate
coated truffles. if dipping in chocolate, you shoyuld put truffle mixture
balls in the freezer for five minutes before coating to form a crust--the
coating will be easier for you. also make sure the coating is not too
hot--90 degrees F.
Recipe from A Gourmet's Guide to chocolate, by Lesley Mackley and Carole
Handslip. HP books.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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