MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chocolate-Bourbon Truffles
Categories: Candy, Chocolate, Booze, Nuts
     Yield: 17 servings

     8 oz Bittersweet chocolate
   3/4 c  Heavy cream
       pn Salt
     2 dr Vanilla extract
     1 tb Bourbon
          Cocoa powder
   1/2 c  Toasted crushed pecans,
          - pistachios or hazelnuts

 Set a stainless steel mixing bowl over a pan of boiling
 water to make a double boiler. Put chocolate, cream and
 salt in bowl and heat until chocolate is completely
 melted, about 15 minutes.

 Add vanilla and bourbon and whisk thoroughly, until
 mixture is smooth and shiny. Pour into a pie plate or
 baking dish, cover with plastic wrap and refrigerate
 until firm, about 1 hour.

 Use a melon baller or soup spoon to make rough 1/2 ounce
 spheres. Roll between cocoa-dusted palms, then in
 crushed nuts. Refrigerate, but don't serve them ice
 cold; remove from the refrigerator 10 minutes before
 serving.

 By: David Tanis

 Yield: 16 to 18 truffles

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.