White russian truffles
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White russian truffles
  Russian    Chocolate    Christmas  
Last updated 6/12/2012 12:54:22 AM. Recipe ID 16253. Report a problem with this recipe.
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      Title: White russian truffles
 Categories: Candies, Chocolate, Christmas
      Yield: 6 Servings
 
  1 3/4 lb Milk chocolate, divided
      1 c  Whipping cream
    1/4 c  Kahlua
 
  1.   Chop finely 1 lb of the chocolate.  Melt in a double boiler to
  120 degrees.  Measure the cream into a 3-quart saucepan and bring
  just to the boil.  Remove from the heat and cool to 120 degrees.  Add
  the chocolate to the cooled cream and stir until the mixture is
  smooth.
  
  2.   Stir the Kahlua into the chocolate, mixing well.  scrape onto a
  baking sheet and refrigerate until firm.
  
  3.   Finely grate the remaining 3/4 lb of the chocolate.  (This is
  easiest to do using the grater blade of a food processor.) Remove the
  filling from refrigeration and form into small rough balls.  Place on
  a baking sheet lined with wax paper.
  
  4.   Roll the truffles in the grated chocolate, pressing gently to
  adhere.
  
  5.   Refrigerate overnight.  Remove from refrigeration 15 minutes
  before serving.  Note:  these truffles do not hold well at room
  temperature.
 




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Recipe ID 16253 (Apr 03, 2005)

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