Brandied Chocolate Truffles

Title:
Brandied Chocolate Truffles

Yield:
26 Truffles

Categories:
Candies




Ingredients:





   3/4 c  Whipping cream


     3 tb Unsalted butter


   1/2 lb Bittersweet chocolate


          -OR- semisweet chocolate


          -- Chopped


     2 tb Cognac or other brandy


   3/4 lb Bittersweet chocolate


          -OR- semisweet chocolate


          -- chopped






 Bring whipping cream and unsalted butter to simmer in heavy medium


 saucepan.  Reduce heat to low.  Add 1/2 pound bittersweet chocolate and


 stir until melted.  Mix in 2 tablespoons Cognac.  Let stand at room


 temperature until firm enough to mound on spoon, about 3-1/2 hours.


 


 Line cookie sheet with foil.  Spoon truffle mixture by rounded tablespoons


 onto prepared cookie sheet, spacing apart.  Chill until firm, about 1


 hour.


 


 Roll 1 truffle between palms of hands into ball.  Place on same sheet.


 Repeat with remaining truffles; refrigerate.  Melt 3/4 pound chocolate in


 top of double boiler over simmering water, stirring frequently until


 smooth.  Remove from over water.  Grasp 1 truffle between thumb and index


 finger.  Dip into chocolate, coating completely.  Shake gently to remove


 excess chocolate.  Place on same sheet.  Repeat dipping with remaining


 truffles.  Refrigerate until firm, about 30 minutes.  Remove truffles from


 foil.  (Can be prepared 1 week ahead.  Refrigerate in airtight container.)


 Serve cold.


 


 Source: Bon Appetit - June 1991


 Typed for you by Karen Mintzias


 


 Collection of recipes from "Great Sysops of the World" from COOKFDN ops.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip