| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Candies |
30 |
Servings |
INGREDIENTS
| 3 |
tb |
Heavy cream |
| 1 |
ts |
Coffee beans (about 12) |
| 6 |
oz |
White chocolate fine chopped |
| 2 |
tb |
Unsalted butter |
| 3 |
tb |
Brewed coffee |
| 1 |
tb |
Coffee liqueur (eg Kahlua) |
|
|
Confectioners' sugar |
| 9 |
oz |
Semisweet chocolate, finely chopped |
| 2 |
ts |
Ground coffee |
INSTRUCTIONS
TRUFFLES
COATING
Make the truffles: 1. Place the cream and coffee beans in a microwave-safe
small bowl and microwave on high for 1 minute. Let stand for 30 minutes;
remove the coffee beans and discard.
2. Combine the chopped white chocolate, cooled cream and butter in a
microwave-safe small bowl. Heat on high for 1 minutes. Remove from the
microwave and stir. 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.
3. Add the coffee liqueur and stir until smooth.
**********************************************************************
TO COMPLETE, CONTINUE WITH "TRUFFLE GENERAL INSTRUCTIONS, PART 2"
**********************************************************************
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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