INGREDIENTS

INSTRUCTIONS

I was sending these to Virginia and thought maybe someone else on the list
might enjoy seeing them, too. These truffles all come from the wonderful
little book by Pam Williams and Rita Morin, "Oh Truffles by Au Chocolat."
There is every imaginable type of delicious truffle - I really can't do it
justice in the few recipes I've chosen to enter below.
I have made all of the following and they are simple to make, look like you
paid a fortune for them and are usually inhaled by the lucky recipient
(that is if the candy maker doesn't make fast work of them first!).
Melt chocolate in double boiler over hot water just until melted. Remove
from heat.
Vigorously beat butter and egg yolks into chocolate. Over hot water, Slowly
bring to 160F and remove from heat immediately. (This will kill any
bacteria which might be present in the egg yolks. If you know your egg
yolks are safe, you may skip this step.)
Fold in strawberry preserves, mixing thoroughly. Chill until firm (1-3
hours).
Scrape spoon or melon-ball cutter across surface of mixture; quickly press
with fingertips into 1-inch balls. Freeze well wrapped in plastic.
Suggested Decoration: Lightly dip truffles in pink colored sugar. Chill
until firm. (plm note: May also dip truffles in confectioners coating which
has been left white, or tinted pink. Sprinkle while still wet with the pink
colored sugar. It is fun to bite into the pure white truffle and find the
chocolate surprise inside.)
Notes: Everyone is crazy about strawberries and chocolate. This truffle
combines both flavors for an anytime of the year strawberry feast.
Yield 42-45 Truffles
Posted to TNT Recipes Digest by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Apr 29, 1998

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