| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Heavy cream |
| 3 |
oz |
Fine-quality white chocolate; chopped fine |
| 1 |
ts |
Unsalted butter; softened |
| 2 |
ts |
Brandy |
| 3/4 |
c |
Pecans; chopped course. |
|
|
; toasted lightly, |
|
|
; and cooled |
INSTRUCTIONS
In a small saucepan bring the cream to a boil, remove the pan from the
heat, and add the chocolate, stirring until it is melted completely. Add
the butter, stir the mixture until it is smooth, and stir in the brandy and
1/4 cup of the pecans. Transfer the mixture to a bowl and chill it,
covered, for 4 hours, or until it is firm. Form the mixture by teaspoons
into balls and roll the balls in the remaining 1/2 cup pecans. Chill the
truffles in a baking pan for 1 hour, or until they are firm. The truffles
keep in an airtight container, covered and chilled.
Makes 16 truffles.
Gourmet February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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