Chocolate Truffles #3
Author/Submitted by: Martin Prime. Rutherford Appleton Laboratory, Chilton, Didco
After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream.
After six minutes (or a little longer if you want your truffles harder) take sauce-pan off heat and allow the mixture to cool slightly. At this point you can add dark rum or any other liqueur if you wish. Cool in the refrigerator for about one hour.
Form into balls about the size of large marbles and roll them in powdered chocolate. Cool to room temperature, or chill.
Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.
I found this recipe in the flight magazine for a trip from London to Vienna. I think Vienna is probably the best place in the world for cakes and sweets. Whatever you do, never go to Vienna if you are on a diet. This is also the only recipe I have ever collected that is in cups rather than grams!
Difficulty : easy.
Precision : measure the ingredients.