Butter for pan
12 oz Bittersweet chocolate
Cut into 1-inch pieces
1/2 c Heavy cream
2 tb Superfine sugar
2 tb Butter
8 oz Toasted pecans or hazelnuts
= coarsely chopped
1/2 c Unsweetened dark cocoa
-powder
Lightly butter an 9 x 13 inch baking pan.
Combine chocolate, cream and sugar in a heavy medium
saucepan. Melt together, over low heat, stirring constantly
with a wooden spoon.
When chocolate has melted, add butter and continue to
stir over low heat until mixture has thickened slightly.
This should take about 5 minutes.
Add nuts and cook for 2 minutes longer. Spread hot
mixture onto prepared baking pan and set in fridge for 15
minutes or until cool but still pliable. When cool, break
off pieces of chocolate and roll them in your hands forming
rough 3/4-inch rounds (they should look rough and uneven to
simulate real truffles).
Roll them in cocoa powder and refrigerate until serving
time. These make great gifts. Set them in little paper
candy cups and place in a box. Yield: about 2 dozen
trufflesCOOKING MONDAY TO FRIDAY SHOW # MF 6774 TV FOOD
NETWORK
