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Mansion On Turtle Creek Chocolate Truffles

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CATEGORY CUISINE TAG YIELD
Eggs Dutch Dean, Fearing 30 Servings

INGREDIENTS

8 oz Semisweet or bittersweet
chocolate chopped fine
1/3 c Dutch process cocoa powder
3 oz Unsalted butter in small
pieces
1 Egg yolk

INSTRUCTIONS

Place chocolate and butter in a 4 to 6 cup heat-proof bowl. Place  bowl
in a wide skillet of barely  simmering water, over low heat. Stir
frequently until chocolate and  butter are completely melted and
smooth. Remove bowl and set aside.  Leave skillet on low heat.  Place
egg yolk in a small bowl. Gradually whisk in 1/4 cup boiling  water.
Place bowl in a skillet and stir constantly with a spoon until  yolk
mixture thickens slightly, to the consistency of half-and-half  (it
will be between 160 to 165 degrees and safe from salmonella).  Remove
yolk mixture from hot water and scrape immediately into melted
chocolate. Stir gently with a rubber  spatula (do not whisk or beat),
just until chocolate and butter are  completely melted and the mixture
is smooth. Pour through a fine  strainer into a clean bowl. Cover and
chill until firm, 2 hours or  more.  To form truffles, remove truffle
mixture from the refrigerator and  allow to soften about 30 minutes (if
mixture is very hard). Pour  cocoa into a pie plate. Dip a melon baller
or small spoon into a  glass of hot water; wipe off excess water and
scrape across surface  of chilled truffle mixture to form an irregular
ball 3/4 inch to 1  inch in diameter. Pinch the truffle into shape with
your fingers, if  necessary; it should not be perfectly round. Deposit
truffle into  cocoa. Repeat with remaining truffle mixture.  Gently
shake pie plate to coat truffles with cocoa. Store truffles  tightly
covered, and refrigerated up to 2 weeks, or freeze up to 3  months.
Yield: about 30 bite-size truffles  Formatted by suechef@sover.net
Recipe by: Chocoholic Party HE1A25  Posted to MC-Recipe Digest V1 #883
by Sue <suechef@sover.net> on Nov  04, 1997

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