Truffles Unruffled
the classics are always good
2 parts chocolate [19.4 oz]
1 part cream [9.7 oz]
Melt chocolate over double boiler stirring ‘til it comes to 115°. Set aside to cool to 95°.
Scald cream. Then add 1t real vanilla and 1/2 t real almond essence. Pour cream onto chocolate and stir gently with wire whisk until blended and shiny and pretty. Cover. Go away.
Come back much later. Truffle mix will be firm. Use melon baller to make small, oddly shaped balls and drop into pie tin of cocoa. Roll ‘em around til covered. Place into little ruffled foil cups.
Prepare to accept adulation of adoring fans.
UPDATE: For Mocha Truffles, scald cream and throw in a 1/4 Cup of coarsely ground, fresh coffee beans and let steep. Taste to know when it’s done—should be very strong as it has a lot of chocolate to flavor. Strain and proceed as above. Press whole coffee bean gently into top after dredging in cocoa.
[Option: add scant dash of cinnamon to cream. verrrry little will do.] Orange Truffles: add 1/4 - 1/2 C Curacao to Cream [adjust accordingly]
Originally Posted by Claire on 12/18/o3 at 07:03 PM
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