Chocolate Truffles
1/4 cup (60 ml) light corn syrup
6 T (90 ml) butter or margarine
1/2 cup (120 ml) heavy cream
6 oz (168 g) semisweet baking chocolate
2 oz (56 g) unsweetened baking chocolate
Cocoa, powdered sugar and/or finely chopped nuts, as desired
In a 1-quart (1-liter) saucepan, combine syrup, butter and cream.
Bring to a boil over medium heat. Remove from heat. Add
semisweet and unsweetened chocolate; stir until completely
melted.
Pour into shallow baking pan lined with plastic. Cover; refrigerate
about 3 hours or until firm.
Lift plastic wrap and chocolate mixture out of pan. Shape
teaspoonfuls of chocolate mixture into 1-inch (2.5-cm) balls. Roll in
the cocoa, powdered sugar or chopped nuts, as desired. Store in a
tightly covered container in the refrigerator.
Makes 48 truffles.
1/4 cup (60 ml) light corn syrup
6 T (90 ml) butter or margarine
1/2 cup (120 ml) heavy cream
6 oz (168 g) semisweet baking chocolate
2 oz (56 g) unsweetened baking chocolate
Cocoa, powdered sugar and/or finely chopped nuts, as desired
In a 1-quart (1-liter) saucepan, combine syrup, butter and cream.
Bring to a boil over medium heat. Remove from heat. Add
semisweet and unsweetened chocolate; stir until completely
melted.
Pour into shallow baking pan lined with plastic. Cover; refrigerate
about 3 hours or until firm.
Lift plastic wrap and chocolate mixture out of pan. Shape
teaspoonfuls of chocolate mixture into 1-inch (2.5-cm) balls. Roll in
the cocoa, powdered sugar or chopped nuts, as desired. Store in a
tightly covered container in the refrigerator.
Makes 48 truffles.
Charles Mims
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