---------- Recipe via Meal-Master (tm) v8.05

     Title: Gourmet Cream Truffles
Categories: Candies
     Yield: 20 Servings

   1/3 c  Heavy whipping cream
     1    Vanilla bean
     1    Egg yolk
     1 tb Sugar
     1 ts Sugar
     2 tb Unsalted butter
     2 ts Creme de cocoa *

----------------------------------COATING----------------------------------
     1 tb Unsweetened cocoa powder
     1 ts Unsweetened cocoa powder
     2 tb Confectioner's sugar

 * Can replace with same amount liquid: strong coffee, rum, kirschwasser,
   raspberry fromage frais, etc, grenadine--all depending on the
   flavor you want.

 Line a jelly-roll pan with parchment paper or waxed paper. In a
 medium sized saucpan (heavy base) bring whipping cream and vanilla
 almost to a boil. Remove from heat, cover and set aside 30 minutes.
 Remove vanilla bean. In a small bowl, whisk sugar and egg yolk
 until pale and thick, whisk into whipping cream in pan. Return pan
 to heat and gently heat without boiling. Add chocolate and butter,
 stirring until mixture is smooth. Stir in liquid. Pour into
 prepared pan and chill 1 hour or until firm.

 To Prepare Coating:

 Sift cocoa and confectioner's sugar onto a plate. Pull off small
 pieces of chilled truffle mixture and roll into balls. Roll each
 ball in sifted cocoa mixture and place in paper cups, if desired.
 Refrigerate and eat within 2-3 days.

 Makes 20 pieces.

 Variations:

 Truffles may be caoted in melted white or dark chocolate, or rolled
 in crushed pralines or nuts, as an alternative to cocoa and
 confectioner's sugar.  Drizzled contrasting chocolate makes an
 attractive finish for chocolate coated truffles. If dipping in
 chocolate, you shoyuld put truffle mixture balls in the freezer for
 five minutes before coating to form a crust--the coating will be
 easier for you. Also make sure the coating is not too hot--90°F.

 Recipe from A Gourmet's Guide to chocolate,
 by Lesley Mackley and Carole Handslip. HP books.

 Posted by: Andrea Johnson IV (FPBB58D)

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