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    Cherry-Chocolate Truffles


    Source of Recipe


    "Holiday Baking, Pillsbury Classics 2003" -- The Pillsbury Company

    List of Ingredients




    8 Ounces Semisweet Chocolate, chopped
    4 Ounces Bittersweet Chocolate, chopped
    1/4 Cup Half-and-half
    1 Cup Butter, softened
    1 Cup Finely Chopped Dried Red Tart Cherries
    1/4 Cup Cherry-flavored Brandy or Liqueur
    2 1/2 Ounces White Chocolate Baking Bar, finely grated cocoa, if desired
    48 Small Paper or Foil Candy Cups (1-inch)

    Recipe



    In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring frequently. Remove from heat. Cool 10 minutes.

    With wire whisk, beat butter, 1 tablespoon at a time, into chocolate until smooth and creamy. Beat in cherries and liqueur. Cover; refrigerate 1 1/2 hours, stirring twice, or until mixture is thick and can be molded.

    Spread grated baking bar on sheet of waxed paper. Drop teaspoonfuls of chocolate mixture over grated baking bar; roll each to coat and shape into rough ball. For variety, roll some of the chocolate mixture in cocoa. Place truffles in candy cups. Refrigerate until serving time.

    4 dozen truffles

    PREP TIME 40 minutes (Ready in 2 hours 10 minutes)

    HIGH ALTITUDE (ABOVE 3500 FEET): No change.

    INGREDIENT INFO: Kirsch is an example of cherry-flavored brandy.

    INGREDIENT SUBSTITUTION: Use almond liqueur instead of cherry-flavored liqueur. Amaretto di Saronno, from Saronno, Italy is the original almond liqueur.

    KITCHEN TIP: Use a hand-held rotary grater - commonly used for hard cheeses and nuts - to grate the white baking bar for these truffles. Look for a rotary grater at cookware stores.

 

 

 


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