INGREDIENTS

INSTRUCTIONS

For a small batch (increase by 4x if you want the original recipe)
Day 1:  Melt the chocolate in a double-boiler, and boil the cream briefly.
When the cream has just boiled, quickly add it to the melted chocolate, and
remove from heat.  Stir gently until somewhat cooled, then put in the
refrigerator overnight.  (Mandatory: you can't shorten that step)
Day 2: Melt the chocolate mixture in a double boiler, and add the softened
butter.  Whip with a whisk until the mixture is cool, and then place in the
refrigerator overnight.
Day 3: Melt again.  If you're adding a flavoring, such as Amaretto, Grand
Mariner, etc (traditional, but not essential), this is the time. I used 1/3
cup of amarettor, and a touch of vanilla for an accent. Whip carefully
until cool, and then place in the refrigerator until firm.
The original recipe at this point says to use a pastry funnel and tip, but
I let it get a touch harder, and then used a spoon and carefully shaped
them with my hands.  Do this on a piece of waxed paper or foil with cocoa
powder, and roll them gently in teh powder.  When all are formed, back to
teh fridge. Allow to firm up, and serve after allowing them to approach
room temperature.
Since this recipe is a bit soft, you may wish to coat them with a harder
dark chocolate outside, though this is left as an exercise for the reader.
The Chef's Comments: "For the dedicated, or truly bored (i.e. you're snowed
in for a week, or you have a chocolate tolerance where nothing but the
high-end does it for you anymore), I present the Infamous Chocolate
Truffle." - Ferd
From: Ferd Date: 11-09-96 (01:10) The Polka Dot Cottage, a BBS with a taste
of home. 1-973-822-3627
Posted to MC-Recipe Digest V1 #713 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97

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