| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Chocolate, Candies |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Good chocolate |
|
|
About 1/2 glass water |
| 3 |
|
Egg yolks |
| 3 |
oz |
Butter |
| 1 1/2 |
oz |
Praline paste |
INSTRUCTIONS
Slowly melt the chocolate in the water, bring to a gentle boil, remove from
the fire, and add the yolks, beating with a spatula, then replace on a low
fire to poach the eggs in the chocolate. Do not stop beating. Remove from
the fire and add the butter and the praline paste. Let cool, beating from
time to time (this cooling takes a rather long time). When the mixture
begins to solidify, take some with a spoon, place it in some grated
chocolate (prepared in advance), and shape to resemble real truffles. These
truffles keep a week. To keep a longer time, substitute vegetable
shortening for the butter.
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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