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Title: Bitter Chocolate Truffles Categories: Chocolate, Fudge and s, New, Not sent Yield: 1 Servings 150 ml Double cream 400 g Bitter chocolate; broken -small pieces 4 tb Unsalted butter; softened Best quality unsweetened -cocoa powder Makes 450g/1lb 1. In a saucepan, boil the double cream until reduced to 2 tbsp. Remove from heat and stir in the chocolate until melted. Add the butter and stir gently, then pour on to a large flat plate. Put in the fridge for 45 minutes until chilled and set. 2. With a teaspoon, scrape across the chocolate so that it forms a rough truffle shape in large curls, not balls! Roll them in dry cocoa powder. Chill in fridge for at least half and hour before serving. Recipe by: You Magazine, Mail on Sunday, 25 May 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin |