INGREDIENTS

INSTRUCTIONS

Use these instructions to complete "White Coffee Truffles,"
"Chocolate-Hazelnut Truffles," "Mocha Truffles," and "Pistachio Truffles."
Chill and form the truffles: 1. Cover and refrigerate overnight.
Alternatively, freeze for 2 hours. (The mixture may be prepared in advance
to this point and frozen for up to 3 months.) When you are ready to form
the truffles after a long freezing, place them in the refrigertor
overnight; otherwise, the mixture will be too firm to form into balls.
2. Line a baking sheet with wax paper. Scoop the truffle mixture into
rounded teaspoonfuls and drop the mounds onto the paper. Dust your hands
with either confectioners' sugar or cocoa, and roll the mounds into smooth
balls. Place in the freezer for 1 hour or overnight.
Make the coating: 3. Place the chopped chocolate in a microwave-safe medium
glass bowl and heat on high power for 1 minute. Stir until smooth. If the
chocolate is still fairly solid, heat for another 30 seconds. Stir the
mixture until smooth. If there still seem to be several unmelted pieces of
chocolate, heat again for about 20 seconds, and then stir. Be careful, as
the chocolate should not get too hot.
4. Stir in other coating ingredient if used (ground coffee or praline).
Coat the truffles:
5. Remove truffles from the freezer. Drop a truffle into the chocolate
coating. Using 2 forks, roll it around to coat it thoroughly, then lift,
letting the excess chocolate drip off. Return to the baking sheet. If
desired, use a fork to drip a thin, decorative swirl of choclate over the
top. Repeat with the remaining truffles.
6. Let the truffles set in the freezer for about 1 hour. Refrigerate in an
airtight container for up to 2 weeks or freeze for up to 6 months. Remove
from the freezer about 20 minutes before serving.
Source: Corby Kummer's "Joy of Coffee"
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 15:29:53 +0000
From: Linda Place <placel@worldnet.att.net>

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