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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