COGNAC-LACED TRUFFLES
List of Ingredients
COGNAC-LACED TRUFFLES
Servings: 3-1/2 dozen truffles
INGREDIENTS
1/4 cup cognac
1/2 heavy cream
11 squares (1 ounce each) semisweet chocolate, chopped
3 squares (1 ounce each) white baking chocolate, chopped
1 square (1 ounce) unsweetened chocolate, chopped
1/3 cup confectioners' sugar
Coating:
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
DIRECTIONS
1. Line 2 baking sheets with waxed paper. Heat cognac in a small
saucepan just to simmering. Remove from heat. Add cream. Bring to
simmering.
2. Place all the chocolate and 3/4 cup confectioners' sugar in a food
processor and whirl 1 to 2 minutes or until finely chopped. With
machine running, add cream mixture in a steady stream. Process
until smooth. Scrape into a medium-size bowl. Refrigerate just
until thick enough to hold shape, about 1 hour.
3. Drop by rounded teaspoonfuls onto prepared baking sheets. With your
hands, quickly shape into balls. (Refrigerate to firm while working
if necessary.) Place in freezer 30 minutes.
4. Prepare coating: Sift cocoa powder and confectioners' sugar into a
small bowl. Add truffles, 3 at a time; toss to coat. Refrigerate in
airtight containers up to 1 month. Serve at room temperature.
Nutritional Information: (per truffle)
Calories: 76; Protein: 1 gram; Fat: 5 grams; Carbohydrates: 8 grams
Exchanges: 1/2 Starch/Bread, 1 Fat
Recipe
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