"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Truffles Recipe

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This recipe for Truffles, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Miller
Added: Saturday, June 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. heavy cream
2 oz. unsalted butter, softened
1 tsp. vanilla
2 oz. of liquor, if desired
1 lb. semi-sweet chocolate, bittersweet or white chocolate

Directions:
Directions:
Chop chocolate coarsely and put into metal bowl. Place cream along with flavorings either vanilla or other extracts and or liqueur. Bring to gentle boil. Pour hot cream over chocolate in bowl and let sit for about 30 seconds. Stir with a whip until all chocolate is melted. Strain into bowl and let cool before adding butter. (Buttes is added for enrichment.) Let cool to room temperature. If it does not become solid enough to portion, put in refrigerator until you can shape. Using a scoop or teaspoon about 1 1/4 oz. place on a sheet of wax paper and refrigerate to set firm. Coat hands with cocoa powder and roll to round shape. Classic French truffle is coated only with cocoa. Bakers chocolate coating can be used by dipping truffles and getting off excess before placing on wax paper and refrigerated.

 

 

 

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