12 oz (3/4 lb) dark chocolate
-(not bitter, but the darker
-the better)
1 c Cream
-(I used heavy cream,
-though ideally you want
-fresh, unpasturized)
1/8 lb (1/2 stick) UNSALTED
-(blue boxes) sweet butter
For a small batch (increase by 4x if you want the original recipe)
Day 1:
Melt the chocolate in a double-boiler, and boil the cream
briefly. When the cream has just boiled, quickly add it to the melted
chocolate, and remove from heat. Stir gently until somewhat cooled,
then put in the refrigerator overnight. (Mandatory: you can't shorten
that step)
Day 2:
Melt the chocolate mixture in a double boiler, and add the
softened butter. Whip with a whisk until the mixture is cool, and
then place in the refrigerator overnight.
Day 3:
Melt again. If you're adding a flavoring, such as Amaretto,
Grand Mariner, etc (traditional, but not essential), this is the
time. I used 1/3 cup of amaretto, and a touch of vanilla for an
accent. Whip carefully until cool, and then place in the
refrigerator until firm.
The original recipe at this point says to use a pastry funnel and tip,
but I let it get a touch harder, and then used a spoon and carefully
shaped them with my hands. Do this on a piece of waxed paper or foil
with cocoa powder, and roll them gently in the powder. When all are
formed, back to the fridge. Allow to firm up, and serve after allowing
them to approach room temperature.
Since this recipe is a bit soft, you may wish to coat them with a
harder dark chocolate outside, though this is left as an exercise for
the reader.
The Chef's Comments:
"For the dedicated, or truly bored (i.e. you're snowed in for a week,
or you have a chocolate tolerance where nothing but the high-end does
it for you anymore), I present the Infamous Chocolate Truffle." - Ferd
From: Ferd
Date: 11-09-96 (01:10)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627
