Champagne truffles

 
                             Champagne Truffles
 
 Recipe By     : Ruth Donenfeld 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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 Submitted By
   KAREN MINTZIAS
 
                     
 
 
 
 
 
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