Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Candies
Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz Chocolate
1 1/2 oz Butter
2 oz Powdered sugar
2 tb Fresh cream
Preparation: Put cream, butter and grated chocolate
into a pan. The chocolate need not be grated fine. The
cream can be replaced by skimming the top off raw milk
poured into a wide basin and allowed to settle. Melt
butter, chocolate, and cream in a double boiler,
stirring to mix well. When melted, remove the double
boiler from the fire, leaving the hot water in the
bottom pan to keep it warm. Sift the powdered sugar in
slowly, so that it will not form lumps, stirring
constantly. Let stand 24 hr. in a cool place. (In
winter, 12 hr. in a cold room will do.) At the end of
this time, cut a piece of this chocolate about the
size of a small nut, using a knife or spoon. Roll it
into a ball in the palm of the hand until the outside
of the bonbon begins to melt a little. Then roll it in
grated or granulated chocolate, which will stick to it
perfectly. Let stand 2 hr. before serving, but in a
place that is not too cold, because these truffles are
better when they are a little soft. Instead of rolling
them into balls, you can also shape them to look more
like truffles.
Source : The Art of French Cooking Posted by: Rina
de Jong
