Truffles: White Chocolate Pecan Truffles
Source of Recipe
: The Best of Gourmet 1991 pg. 251
List of Ingredients
2 tbsp. Heavy cream
3 oz. Fine-quality white chocolate -- chopped fine
1 tsp. Unsalted butter -- softened
2 tsp. Brandy
3/4 cup Pecans toasted lightly & cool -- chopped coarseRecipe
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.
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