Yield: 20 servings
|\N \N||Johnson IV-FPBB58D|
|⅓ cup||Heavy whipping cream|
|1 \N||Vanilla bean|
|1 \N||Egg yolk|
|2 tablespoons||Unsalted butter|
|2 teaspoons||Creme de cocoa*|
|1 tablespoon||Unsweetened cocoa powder|
|1 teaspoon||Unsweetened cocoa powder|
|2 tablespoons||Confectioner's sugar|
*Can replace with same amount liquid: strong coffee, rum, kirschwasser, raspberry fromage frais,ect,grenadine--all depending on the flavor you want. Line a jelly-roll pan with parchment paper or waxed paper. In a medium sized saucpen(heavy base) bring whipping cream and vanilla almost to a boil. remove from heat, cover and set aside 30 minutes. Remove vanilla bean. In a small bowl, whisk sugar and egg yolk until pale and thick, wi\\hisk into whipping cream in pan. Return pan to heat and gently heat without boiling. add chocolate and butter, stirring until mixture is smooth. Stir in liquid. Pour into prepared pan and chill 1 hour or until firm.
To Prepare Coating: Sift cocoa and confectioner's sugar onto a plate. pull off small pieces of chilled truffle mixture and roll into balls. roll each ball in sifted cocoa mixture and place in paper cups, if desired.
Refrigerate and eat within 2-3 days. Makes 20 pieces. Variations: Truffles may be caoted in melted white or dark chocoalte, or rolled in crushed pralines or nuts, as an alternatve to cocoa and confectioner's sugar.
Drizzled contrasting chocolate makes an attrative finish for chocolate coated truffles. if dipping in chocolate, you shoyuld put truffle mixture balls in the freezer for five minutes before coating to form a crust--the coating will be easier for you. also make sure the coating is not too hot--90 degrees F.
Recipe from A Gourmet's Guide to chocolate, by Lesley Mackley and Carole Handslip. HP books.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.