Recipes

Chocolate Truffles

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


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