"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Truffles, by Julie Withers, is from The "W" Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/3 c. heaving whipping cream 6 tbl. butter (cut into small pieces) 2 c. semisweet chocolate chips (the better the chocolate, the better the truffle) unsweatened cocoa and/or chopped nuts
Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate. Stir until completely melted and smooth. Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Roll mixture into 1" balls and then roll each ball into the cocoa and/or chopped nuts. Refrigerate overnight.
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