Chocolate Truffles
Recipe Link: http://64.4.8.250/cgi-bin/linkrd?_lang=EN&lah=dd8efb6dd94836a5d643334ea66b9cdb&lat=975452259&hm___action=http%3a%2f%2fspecials%2eabout%2ecom%2fservice%2ftopical%2frecipeofday%3fPM%3dn44112200c List of Ingredients
3/4 cup heavy cream
8 ounces semisweet chocolate, coarsely chopped
2 Tbs. dark rum, brandy, Amaretto, or other liqueur (optional)
Unsweetened cocoa
Recipe
Place cream in medium saucepan and cook over moderate heat until bubbles begin to form around edges of cream. Add chocolate and cook, stirring, about two minutes. Remove from heat and continue stirring until chocolate is completely melted. Cool to room temperature and stir in liqueur. Spoon into bowl, cover loosely with waxed paper, and place in refrigerator until thickened, stirring occasionally (about two hours).
Line cookie sheet with waxed paper. Dust hands with cocoa and, using hands, form cooled chocolate into one-inch balls. Place balls on lined cookie sheet. Place cookie sheet, uncovered, in refrigerator at least ten minutes or until truffles are firm. Put more cocoa in a shallow bowl. Remove truffles from refrigerator and roll each one gently in cocoa. Return to refrigerator on a freshly lined cookie sheet until firm. Place in miniature paper cups, if desired, and store in refrigerator between layers of waxed paper in a covered container. Makes about two dozen.
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