Yield: 1 Servings
|8 ounces||Semisweet chocolate; (chopped fine)|
|½ cup||Whipping cream|
|½ pounds||White chocolate cut into small pieces; approx. 1/2" x 1/2"|
|¼ cup||Graham cracker crumbs|
|¼ cup||Chopped walnuts|
I was sending these to Virginia and thought maybe someone else on the list might enjoy seeing them, too. These truffles all come from the wonderful little book by Pam Williams and Rita Morin, "Oh Truffles by Au Chocolat." There is every imaginable type of delicious truffle - I really can't do it justice in the few recipes I've chosen to enter below.
I have made all of the following and they are simple to make, look like you paid a fortune for them and are usually inhaled by the lucky recipient (that is if the candy maker doesn't make fast work of them first!).
Bring cream just to a boil in a heavy saucepan. remove from heat.
Beat chocolate into cream using hand mixer or whisk. Beat until smooth and all chocolate is melted. Fold in coconut, graham crumbs and walnuts; mix well.
Chill mixture for about an hour, or until stiff enough to work with.
Press chocolate mixture around white chocolate pieces to coat. Try to form an illegular ball. Freeze well wrapped in plastic.
Notes: combine all the ingredients in a Nanaimo bar and what a truffle it makes!
Yield: 42 - 45 Truffles
Posted to TNT Recipes Digest by "Peggy L. Makolondra" <pmakolon@...> on Apr 29, 1998