Champagne Truffles
Author/Submitted by: Servings: 24 Categories:
Candies
/
Chocolate
/
Desserts
Ingredients:
-----CENTER MIXTURE----- 8
ounces
Cream 1
pound
Bittersweet chocolate 1
ounce
Butter 1
ounce
Cognac
-----ENROBING----- 1
pound
Bittersweet chocolate 1
pound
Cocoa
Directions:
It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second.
BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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