Cognac-almond truffles

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

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