INGREDIENTS

INSTRUCTIONS

From: lynx@netcom.com (Lynx-Amathon Adorienne) (collection)
Date: Fri, 30 Jul 1993 00:49:49 PDT
Here is a truffle recipe, makes about 10 dozen: Chop the chocolate.  Melt
together with the butter over simmering water.  Stir continuously with a
rubber spatula.  Don't let water get into the chocolate.  Warm the
Cointreau to the same temperature as the chocolate. Slowly blend the
Cointreau into the chocolate (still over the water). Stir continuously. Do
this slowly (as if you were making Hollandaise). Using an electric mixer,
beat the mixture until cool and somewhat thickened. (Takes about 5 minutes;
you'll need a good mixer.)
Line a large baking sheet (11 x 17) with wax paper.  Pour in the truffle
mix.  (This will fill the pan.)  Chill in the refrigerator until solid.
Use a pizza cutter to cut the stuff into strips (peel off the wax paper
first), then into squares.  Take each one, mash it in your palm, and roll
in cocoa. Chill some more.
Substitute other liqueurs (Chambord, Amaretto, Kahlua) and coatings
(chopped roasted almonds, finely chopped candied orange peel, coffee beans
run through a nutmeg grinder, etc.)
Truffles rolled in cocoa are "classic" -- here are some rough and ready
instructions for coating them with chocolate, abstracted from "Making
Chocolates" by Alec Leaver.
Melt some chocolate over hot water, let it cool slowly until it just
thickens (80-84 degrees F).  Now warm the chocolate gently and slowly until
it thins slightly. The temperature should be above 85 degrees, but below 91
degrees.  "Should the temperature accidentally exceed 91 degrees while it
is being used, it will be noticeable that it quickly runs off the center
that is being coated and takes much longer to set. The only solution is to
cool the chocolate again to 80-82 degrees and warm it once more to the
working temperature. These maximum working temperatures are therefore
absolutely critical, and a great deal of time can be wasted warming and
cooling couverature which has thinned because it accidentally became too
hot."
The temperature of the room you work in should not exceed 70 degrees.  "The
ideal temperature is exactly 22 degrees less than the chocolate.  In other
words, if the couverature is 89 degrees, the room temperature should be 67
degrees."
Pre-bottom all centers -- that is, smear a little couverature on what will
be the bottom of the center with the back of a spoon and place it, bottom
side up, on a plate. This lets you check that the couverature is properly
tempered.
After the bases have set and hardened a little, stir the couverature
thoroughly, trying not to get too many air-bubbles in.  Drop a center into
the couverature, bottom down and, with an ordinary fork, slightly warmed,
push it down to submerge it fully. Immediately, pick it out with the fork,
tap the fork on the side of the bowl in order to settle the chocolate, and
wipe any excess from underneath the fork. Transfer the center to a sheet of
wax paper. Stir the couverature after depositing each center to keep it
well mixed.
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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