INGREDIENTS

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva) (collection)
Date: Wed, 4 Aug 93 22:31:07 CDT
Grind up the chocolate in a food processor until granular.  Melt the butter
and cream (also yoghurt if you want) in a saucepan until simmering.  Then
pour the cream mixture into the processor whilst working. When the mixture
is welll and truly mixed (making sure to get the cream that has splattered
onto the underside of the lid) separate in to four bowls. Allow to cool
completely and then place in a fridge overnight.
In the morning using a cold spoon form the chocolate mixture into little
truffle shaped balls. This is best done if your hands have been rinsed in
cold water for a while. You now have about 20-30 chocolate truffles.
First if you want rum truffles mix a good quantity of rum (or a few drops
of rum flavouring) into the cream mixture as you melt the butter.
Once you have spooned out the truffles you can roll them in cocoa, chopped
nuts or whatever you want.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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