Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Chopped bittersweet chocolate |
| 4 tablespoons | Unsalted butter |
| 2 larges | Eggs yolks |
| 1 tablespoon | Cognac |
| ¾ cup | Toasted sliced almonds |
Well, here are some recipes. I just finished parousing my Mother-in-Law's copy of Food & Wine (12/97). Thought to share some that caught my eye.
Radiation treatment are on there way...Haven't lost my hair, yet. :) Shalom and good eatn'.
Melt the chocolate in a double broiler over moderate heat. Stir in the butter until melted. Off the heat whisk the egg yolks until glossy. Add the cognac and refrigerate until solid.
Using a tsp. scoop small balls of the truffle mixture on a baking sheet of waxed paper. Roll the truffles between hands then roll in almonds.
Refrigerate up to 4 days. By Jacques Pepin Posted to JEWISH-FOOD digest V97 #335 by Sara Sutherland <msuther@...> on Dec 28, 1997