Champagne Truffles

Title:
Champagne Truffles

Yield:
24 Servings

Categories:
Candy




Ingredients:




-------------------------------CENTER
MIXTURE-------------------------------


     8 oz Cream


     1 lb Bittersweet chocolate


     1 oz Butter


     1 oz Cognac





----------------------------------ENROBING----------------------------------


     1 lb Bittersweet chocolate


     1 lb Cocoa





 It is important to use an excellent quality chocolate when making truffles


 since it is the primary ingredient. Valhrona is my first choice and


 Callebaut is my second.


 


 BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to


 stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool


 to set. Beat with an electric mixer (using a paddle attachment if


 available) on medium speed until light. Beat in Cognac. Pipe out small


 truffles on parchment or waxed paper with a pastry bag fitted with a


 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa


 into a deep pan. Dip the truffles in the melted chocolate and then deposit


 them in the cocoa, shaking the pan to cover them. After the covering sets,


 shake the truffles in a strainer to remove the excess cocoa.


 


 PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Via: mmdoor@salata.com,


 05-28-1995, recipe # 240 in CHEFS


 


 Date: Fri, 21 Jun 1996 22:35:23 -0500


 


 From: awilson@tfs.net


 


 MM-Recipes Digest V3 #173


 


 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.