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November 26, 2007

Chocolate Truffles


Ingredients:-

1 cup sugar
3/4 cup powdered chocolate
1/2 cup whipping cream
1/4 cup unsalted butter

Method:-

Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.
Boil gently.
After two minutes you will have a wonderful icing for cakes, and a sauce for icecream.
After six minutes (or a little longer if you want your truffles harder) take sauce-panoff 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.

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1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this

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