INGREDIENTS

INSTRUCTIONS

Preparation: Put cream, butter and grated chocolate into a pan. The
chocolate need not be grated fine. The cream can be replaced by
skimming the top off raw milk poured into a wide basin and allowed to
settle. Melt butter, chocolate, and cream in a double boiler,  stirring
to mix well. When melted, remove the double boiler from the  fire,
leaving the hot water in the bottom pan to keep it warm. Sift  the
powdered sugar in slowly, so that it will not form lumps,  stirring
constantly. Let stand 24 hr. in a cool place. (In winter, 12  hr. in a
cold room will do.) At the end of this time, cut a piece of  this
chocolate about the size of a small nut, using a knife or spoon.  Roll
it into a ball in the palm of the hand until the outside of the  bonbon
begins to melt a little. Then roll it in grated or granulated
chocolate, which will stick to it perfectly. Let stand 2 hr. before
serving, but in a place that is not too cold, because these truffles
are better when they are a little soft. Instead of rolling them into
balls, you can also shape them to look more like truffles.  Source   :
The Art of French Cooking Posted by: Rina de Jong  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 978
Calories From Fat: 548
Total Fat: 64.7g
Cholesterol: 103.9mg
Sodium: 33.8mg
Potassium: 45.2mg
Carbohydrates: 111.3g
Fiber: 5g
Sugar: 57.5g
Protein: 4.4g