Brandied chocolate truffles
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Brandied chocolate truffles
  Chocolate  
Last updated 6/12/2012 12:56:54 AM. Recipe ID 19258. Report a problem with this recipe.
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      Title: Brandied chocolate truffles
 Categories: Candies
      Yield: 26 Truffles
 
    3/4 c  Whipping cream
      3 tb Unsalted butter
    1/2 lb Bittersweet chocolate
           -OR- semisweet chocolate
           -- Chopped
      2 tb Cognac or other brandy
    3/4 lb Bittersweet chocolate
           -OR- semisweet chocolate
           -- chopped
 
  Bring whipping cream and unsalted butter to simmer in heavy medium
  saucepan.  Reduce heat to low.  Add 1/2 pound bittersweet chocolate
  and stir until melted.  Mix in 2 tablespoons Cognac.  Let stand at
  room temperature until firm enough to mound on spoon, about 3-1/2
  hours.
  
  Line cookie sheet with foil.  Spoon truffle mixture by rounded
  tablespoons onto prepared cookie sheet, spacing apart.  Chill until
  firm, about 1 hour.
  
  Roll 1 truffle between palms of hands into ball.  Place on same sheet.
  Repeat with remaining truffles; refrigerate.  Melt 3/4 pound
  chocolate in top of double boiler over simmering water, stirring
  frequently until smooth.  Remove from over water.  Grasp 1 truffle
  between thumb and index finger.  Dip into chocolate, coating
  completely.  Shake gently to remove excess chocolate.  Place on same
  sheet.  Repeat dipping with remaining truffles.  Refrigerate until
  firm, about 30 minutes.  Remove truffles from foil.  (Can be prepared
  1 week ahead.  Refrigerate in airtight container.) Serve cold.
  




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Recipe ID 19258 (Apr 03, 2005)

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