Title: Cognac-Almond Truffles
Categories: None
Yield: 1 Servings

1/2 lb Chopped bittersweet
-chocolate
4 tb Unsalted butter
2 lg Eggs yolks
1 tb Cognac
3/4 c Toasted sliced almonds

Well, here are some recipes. I just finished parousing my Mother-in-Law's
copy of Food & Wine (12/97). Thought to share some that caught my eye.
Radiation treatment are on there way...Haven't lost my hair, yet. :) Shalom
and good eatn'.

Melt the chocolate in a double broiler over moderate heat. Stir in the
butter until melted. Off the heat whisk the egg yolks until glossy. Add the
cognac and refrigerate until solid.

Using a tsp. scoop small balls of the truffle mixture on a baking sheet of
waxed paper. Roll the truffles between hands then roll in almonds.
Refrigerate up to 4 days. By Jacques Pepin

Posted to JEWISH-FOOD digest V97 #335 by Sara Sutherland
on Dec 28, 1997