CANDY BOX TRUFFLES 12 sqs. (12 oz.) semi-sweet chocolate, coarsely chopped 2/3 c. whipping cream 1/4 c. butter 2 beaten egg yolks Confectioners' coating, melted (according to pkg. directions) Pecans, whole or chopped (optional) Chocolate sprinkles (optional) Powdered sugar (optional) Unsweetened cocoa powder (optional)
In heavy 2 quart saucepan combine chopped chocolate, half the whipping cream, and butter. Cook and stir over low heat 10 minutes or until chocolate melts. Remove from heat; gradually stir about half the hot mixture into beaten yolks. Return yolk mixture to pan. Cook and stir over medium heat 2 minutes more or until thickened; remove from heat. Stir in remaining cream. Chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally; transfer to Small Mixing Bowl. Beat with an electric mixer on medium speed 2 minutes or until slightly fluffy. Apply Seal; chill 15 minutes or until mixture holds its shape. For each truffle, drop a heaping tablespoon of the mixture onto a waxed paper-lined baking sheet. Chill 15 minutes or until firm. DO NOT OVER CHILL. Roll each mound into a 1 1/2 inch ball. Chill 20 minutes more. Remove chilled truffles, one at a time, from refrigerator and dip into melted coating. if desired, top with pecans or chocolate sprinkles. Let stand on waxed paper-lined baking sheet in refrigerator or a cool place until dry. Or, roll chilled truffles in powdered sugar or cocoa. If desired, use decorator bag and writing tip to pipe melted coating over truffles. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
