Chocolate truffles (truffes au chocolat, 01/91)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Chocolate; meio-amargo, Garoto ou Nestle, em barra, diced |
| 150 | grams | Creme fraiche; creme de leite fresco |
| 2 | ounces | Or Grand-Marnier; (1 calice) |
| 150 | grams | Milk chocolate; diced |
| 2 | tablespoons | Milk |
| 2 | cups | Unsweetened cocoa; powdered |
Directions
In a small pan, bring creme fraiche to a boil. Add dark chocolate and stir just until melted. Chill for 6 hours or more. With electric beater or wooden spoon, stir and beat adding liquor until it becomes light and firm.
Return to refrigerator for 3 hours. Make small balls with your hands.
Freeze until firm. Melt milk chocolate with milk, and remove from heat. Dip balls into melted hot chocolate (this must be done very quickly), and roll them in the cocoa, with the help of a fork. Keep in the refrigerator until serving time.
Recipe by: ELLE , Fiches de Cuisine Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 16, 1997