Champagne Truffles

* Exported from MasterCook *

Champagne Truffles

Recipe By : Ruth Donenfeld <sybel@ix.netcom.com>
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CENTER MIXTURE
8 oz Cream
1 lb Bittersweet chocolate
1 oz Butter
1 oz Cognac
ENROBING
1 lb Bittersweet chocolate
1 lb Cocoa

It is important to use an excellent quality chocolate
when making truffles since it is the primary
ingredient. Valhrona is my first choice and Callebaut
is my second.

BRING THE CREAM TO A BOIL and pour it over the cut
chocolate. Allow to stand 1-to-2 minutes and stir
smooth. Beat in the softened butter and cool to set.
Beat with an electric mixer (using a paddle attachment
if available) on medium speed until light. Beat in
Cognac. Pipe out small truffles on parchment or waxed
paper with a pastry bag fitted with a 1/2-inch plain
tube. Refrigerate to set. Melt the chocolate. Sift the
cocoa into a deep pan. Dip the truffles in the melted
chocolate and then deposit them in the cocoa, shaking
the pan to cover them. After the covering sets, shake
the truffles in a strainer to remove the excess cocoa.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Submitted By
KAREN MINTZIAS







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