Truffles (chocolate)

1 Servings

Ingredients

Quantity Ingredient
12 ounces (3/4 lb) dark chocolate
(not bitter, but the darker
The better)
1 cup Cream
(I used heavy cream,
Though ideally you want
Fresh,
Unpasturized)
⅛ pounds (1/2 stick) UNSALTED
(blue boxes) sweet butter

Directions

For a small batch (increase by 4x if you want the original recipe) Day 1: Melt the chocolate in a double-boiler, and boil the cream briefly.

When the cream has just boiled, quickly add it to the melted chocolate, and remove from heat. Stir gently until somewhat cooled, then put in the refrigerator overnight. (Mandatory: you can't shorten that step) Day 2: Melt the chocolate mixture in a double boiler, and add the softened butter. Whip with a whisk until the mixture is cool, and then place in the refrigerator overnight.

Day 3: Melt again. If you're adding a flavoring, such as Amaretto, Grand Mariner, etc (traditional, but not essential), this is the time. I used ⅓ cup of amarettor, and a touch of vanilla for an accent. Whip carefully until cool, and then place in the refrigerator until firm.

The original recipe at this point says to use a pastry funnel and tip, but I let it get a touch harder, and then used a spoon and carefully shaped them with my hands. Do this on a piece of waxed paper or foil with cocoa powder, and roll them gently in teh powder. When all are formed, back to teh fridge. Allow to firm up, and serve after allowing them to approach room temperature.

Since this recipe is a bit soft, you may wish to coat them with a harder dark chocolate outside, though this is left as an exercise for the reader.

The Chef's Comments: "For the dedicated, or truly bored (i.e. you're snowed in for a week, or you have a chocolate tolerance where nothing but the high-end does it for you anymore), I present the Infamous Chocolate Truffle." - Ferd

From: Ferd Date: 11-09-96 (01:10) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

Posted to MC-Recipe Digest V1 #713 by Lisa Clarke <lisa@...> on Aug 1, 97

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