* 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.
