Title: Bitter Chocolate Truffles
Categories: Too hot tam, Candies
Yield: 1 servings
1/2 c Unsalted butter; well
-softened
1 lg Egg; well beaten
3 oz Unsweetened chocolate
; broken into 6
-- ieces
1 tb Strong coffee
1 lb Confectioners sugar(about)
--- sifted
1/2 c Heavy cream
1 tb Vanilla extract
1/2 c Chocolate threads or grated
Chocolate
Recipe by: TOO HOT TAMALES SHOW #TH6208 In a mixing bowl, whisk the butter
together with the egg until evenly blended. In a double boiler over gently
simmering water, combine the chocolate and the coffee and melt, stirring
occasionally. In a large mixing bowl, place about 2 1/2 cups of the
confectioners sugar. Add the butter and egg mixture, the melted chocolate
mixture, cream and vanilla. Stir well and, if necessary, add more sugar to
make the mixture into a paste stiff enough to handle. Roll the paste
quickly into little balls, using about 2 heaping teaspoons for each one.
Roll the balls in the chocolate threads. Chill until firm, on a tray lined
with parchment paper in the refrigerator. If desired, layer the balls with
parchment in an airtight cookie tin and store in the refrigerator for up to
1 week.
Yield: about 30 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
