Yield: 1 Servings
|1 cup||Heavy cream|
|12 ounces||Bittersweet chocolate chopped|
|3 tablespoons||Champanhe; liquier,any juice, wine etc..., (up to 4)|
|⅓ cup||Unsweetened cocoa|
Source: Willians Sonoma ( Good Cooking) Gently warn the cream in a saucepan over medium heat until small bubbles begin to appear along the pan's edges. Remove from the heat and stir in the chocolate until the mixture is smooth and the chocolate has melted completely. Alternatively, place the chocolate in a food processor fitted with the metal blade or in a blender. Pour the hot cream over the chocolate and allow to sit for 15 seconds. Add the liquer to taste and mix brifly.
Pour the misture into aa shallow pan , cover with plastic wrap and chill until firm, about 3 hours Place the cocoa in a shalloow bowl. To form each trufflee: Using a teaspoon, scoop up a 1 inch piece of the mixture. With cool fingers, form the mixture into a irregularly shaped ball, then drop the ball into athe cocoa and turn to coat it completely. transfer to a plate. If your fingers are not cool, drop the mixture directly into the cocoa aand quickly form it into a ball as you coat it. Store for up to 2 weeks in a covered container in the refrigerator; remove 30 min. before serving. Or freeze for up to 4 mounts in a tightly sealed container; defrost in the container. Serve and make 30 pieces.
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 20, 1998