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    Mocha Truffles


    Source of Recipe


    CD Kitchen

    List of Ingredients




    1/4 cup heavy cream
    1/4 cup granulated sugar
    1 tbsp butter
    1 1/2 tsp espresso powder
    1 large egg yolk
    6 oz semisweet chocolate, coarsely chopped
    1/2 tsp vanilla extract
    1/2 cup whole almonds, with or without their skin
    3 tbsp confectioner's sugar

    Recipe



    In a small saucepan, over low heat, combine the cream, 2 tablespoons of the
    granulated sugar, the butter and the espresso powder. Cook, stirring
    occasionally until the sugar and butter have melted, about 2 minutes

    In a small bowl, whisk together the remaining 2 tablespoons of granulated
    sugar and the egg yolk until well combined. Whisk in the cream mixture and
    then pour the mixture back into the saucepan. Cook, whisking constantly
    until the mixture just simmers. Stir in the chocolate and remove from the
    heat. Cover and let stand 5 minutes or until the chocolate has melted .
    Uncover and stir in the vanilla. Cool to room temperature, cover and
    refrigerate. Chill until firm and set, at least 4 hours.

    In a food processor, grind the almonds with the confectioners' sugar until
    coarsely ground. Transfer the almond mixture to a shallow plate or a sheet
    of waxed paper. With a teaspoon, spoon out the chocolate and with your hands
    roll the chocolate into rough rounds. Dip them in the almonds and pat the
    almonds onto the chocolate. Return to the refrigerator until ready to serve.

 

 

 


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