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Truffles, Chocolate Variations
MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Dessert
Recipe Preparation Level: moderate
Yield: 24 Servings
1/3 c heavy cream
6 oz bittersweet chocolate(imported, good quality)coarsely chopped
2 tbs unsalted butter, room temperature
1/4 c cocoa powder, for dusting
Bring the cream to boiling in a small, heavy-bottomed saucepan. Remove the pan from the heat. Add the chocolate and butter, whisking until smooth. Pour into a shallow bowl and cover with plastic wrap. Refrigerate for at least 3 hours.
Place the cocoa powder in a small bowl. Scoop the truffle mixture by rounded measuring spoonfuls onto waxed paper. Coat your palms with cocoa powder and roll each truffle into a ball.
Dredge the truffles in the cocoa powder, tossing gently in the hands to remove the excess. Chill, covered, for at least 2 hours. The truffles will freeze well.
CAPPUCCINO TRUFFLES: Stir together 1 tbs of boiling water, 2 tsp of espresso or instant coffee, and 1 tsp of ground cinnamon until blended. Add to the melted chocolate mixture in the basic recipe, stirring until combined. Proceed as directed.
BRANDIED APRICOT TRUFFLES: Soak a rounded cupful of chopped dried apricots in 1/4 cup of brandy for at least 1 hour. Drain if needed, and stir into the melted chocolate mixture in the basic recipe. Proceed as directed.
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