Author/Submitted by: "Sheep in wolf's clothing." <geenen@EASI.COM>
broken into pieces
* see note
Ground Toasted Walnuts,
Unsweetened Cocoa Powder
* The better the wine, the better the truffles.
In a small saucepan, bring butter and cream to a simmer. Remove pan from
heat, add chocolate. Stir until chocolate melts and mixture is smooth.
Transfer mixture to a bowl and refrigerate until firm. Using a teaspoon
or melon baller, form mixture into balls about 1-inch in diameter. Roll
balls in walnuts or cocoa powder.
Store truffles in refrigerator, but allow to stand about 20 minutes at
room temperature before serving. Makes about 20 truffles. Lasts for
about a week covered in the refrigerator and freezes well, too.
Carl's Comments: I prefer the melon baller because it makes such uniformly
round shapes. I also use the walnuts rather than cocoa powder, smashing
the walnuts until they are about the same size as finely chopped garlic.
Do not attempt to operate a motor vehicle or use heavy equipment after
scarfing a plate of these!!
Serving Suggestion: Open a bottle of your finest Cabernet to make the
truffles. Vacu-Vin the bottle and save it to accompany the truffles when
they're ready to eat. This is one of the greatest taste treats of the
century, folks. Also try adding some thin slices of asiago cheese along
with some apple, pear, and nectarine slices to your serving plate!!
Credit Where It's Due Department: The above recipe from Cakebread Cellars
1995 Wines & Recipes.