Cognac truffles
24 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | Squares (1-oz) unsweetened chocolate | |
1¼ | cup | Confectioners' sugar |
⅓ | cup | Butter |
3 | Egg yolks (I use the whites to make macaroons or meringue cookies) | |
1 | teaspoon | Vanilla -or- |
2 | tablespoons | Cognac |
Directions
From: hz225wu@... (Micaela Pantke) (collection) Date: Tue, 27 Jul 93 13:15:48 +0200 From: mjkelly+@... (Mary Jane Kelly) Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill mixture. Break off pieces and form into balls. Roll in coating. Air-dry 1 hour. Store in air-tight container in very cool place. Makes about fifty truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, chocolate or coloured jimmies.
Note that this uses raw egg yolks. I find a melon baller to be very handy in forming the truffles.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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