Recipes
Chocolate Truffles
- Insides - if from liquor
- Mix very well:
- 2 tbs liquor
- 4 tbs dry milk
- 2 tbs heavy cream
- 4oz dark sweet chocolate
- 2oz (1/2 stick) butter
- Insides - if from extract
- 2 tbs heavy cream
- 1/2 tsp extract
- 2oz (1/2 stick) butter
- 4oz dark sweet chocolate
- Outside
- Tops
- food coloring
- confectioner's sugar
- water
Make insides for all flavors in separate bowls. Freeze insides. Make 3/4 inch
balls from the insides, put on plates covered with wax paper, freeze again.
Melt outsides in double boiler, being really careful not to let it burn at all
(tastes worse and doesn't stick to insides). Once barely melted, remove
from heat and drop in balls of inside, coat and remove. When the chocolate gets
too hard, re-heat.
Make colored tops with just a tiny bit of color in water and sugar. The canonical
chart for coloring is:
| Flavor | Color
|
| ammaretto | yellow
|
| kirsch | violet
|
| rum | violet
|
| orange | orange
|
| vanilla | white
|
| brandy | blue
|
| mint | green
|
| coffee | brown
|
recipes
main page