Title: Cognac Truffles
Categories: Candy
Yield: 24 Servings

3 Squares (1-oz) unsweetened
-chocolate
1 1/4 c Confectioners' sugar
1/3 c Butter
3 Egg yolks (I use the whites
-to make macaroons or
-meringue cookies)
1 ts Vanilla -or-
2 tb Cognac

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (collection)

Date: Tue, 27 Jul 93 13:15:48 +0200

From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add
egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill
mixture. Break off pieces and form into balls. Roll in coating. Air-dry 1
hour. Store in air-tight container in very cool place. Makes about fifty
truffles.

Suggested coatings: ground almonds or other nuts, cocoa, more melted
chocolate, confectioners' sugar, coconut, chocolate or coloured jimmies.

Note that this uses raw egg yolks. I find a melon baller to be very handy
in forming the truffles.

REC.FOOD.RECIPES ARCHIVES

/CANDY

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.