190 g Sugar
75 g Powdered chocolate
125 ml Whipping cream
60 g Unsalted butter
1. Put all ingredients in a solid sauce-pan, mix while bringing slowly to
2. Boil gently.
3. After two minutes you will have a wonderful icing for cakes, and a
sauce for ice cream.
4. After six minutes (or a little longer if you want your truffles harder)
take sauce-pan off heat and allow the mixture to cool slightly. At this
point you can add dark rum or any other liqueur if you wish. Cool in the
refrigerator for about one hour.
5. Form into balls about the size of large marbles and roll them in
powdered chocolate. Cool to room temperature, or chill.
Author's Notes: I found this recipe in the flight magazine for a trip from
London to Vienna. I think Vienna is probably the best place in the world
for cakes and sweets. Whatever you do, never go to Vienna if you are on a
diet. This is also the only recipe I have ever collected that is in cups
rather than grams!
Difficulty : easy. Precision
: measure the ingredients.
Recipe By : Martin Prime. Rutherford Appleton Laboratory, Chilton,
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini