Truffes Au Chocolat (Chocolate Truffles)

 Categories: Chocolate, Candies, Christmas
      Yield: 1 servings
      3 oz Chocolate
  1 1/2 oz Butter
      2 oz Powdered sugar
      2 tb Fresh cream
  Preparation: Put cream, butter and grated chocolate into a pan. The
  chocolate need not be grated fine. The cream can be replaced by
  skimming the top off raw milk poured into a wide basin and allowed to
  settle. Melt butter, chocolate, and cream in a double boiler,
  stirring to mix well. When melted, remove the double boiler from the
  fire, leaving the hot water in the bottom pan to keep it warm. Sift
  the powdered sugar in slowly, so that it will not form lumps,
  stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12
  hr. in a cold room will do.) At the end of this time, cut a piece of
  this chocolate about the size of a small nut, using a knife or spoon.
  Roll it into a ball in the palm of the hand until the outside of the
  bonbon begins to melt a little. Then roll it in grated or granulated
  chocolate, which will stick to it perfectly. Let stand 2 hr. before
  serving, but in a place that is not too cold, because these truffles
  are better when they are a little soft. Instead of rolling them into
  balls, you can also shape them to look more like truffles.
  Source   : The Art of French Cooking Posted by: Rina de Jong

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