-=> On 11-0796  00:49, John Prather <=-
 -=> spoke to Ian Hoare about LOOKING FOR TRUFFLES <=-
  Hi John
  I am sure Ian will not mind if I send you some ideas for truffles :-)
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Milk Chocolate and Orange Truffles
 Categories: Candy
      Yield: 21 servings
    1/2 c  Whipping cream
     24 oz Milk chocolate (imported)
           - finely chopped
      2 tb Unsalted butter
  1 1/2 ts Grated orange peel
           Unsweetened cocoa powder
      2 ts Solid vegetable shortening
  Line a cookie sheet with foil.  Bring cream to simmer in heavy medium
  saucepan.  Reduce heat to low.  Add half the chocolate and whisk until
  melted.  Whisk in butter and orange peel.  Freeze until chocolate
  mixture is firm enough to mound on spoon, about 40 minutes.
  Drop mixture by rounded tablespoons onto foil-lined sheet, spacing
  apart. Freeze until almost firm but still pliable, about 30 minutes.
  Roll each in cocoa powder.  Then roll between palms of hands into
  ball.  Place on same sheet.  Freeze until firm, about 1 hour.
  Melt remaining half of chocolate with shortening in top of double
  boiler over simmering water, stirring until smooth.  Remove mixture
  from over water.  Grasp 1 truffle between thumb and index finger;
  roll truffle in melted chocolate, coating completely.  Shake to
  remove excess chocolate. Place truffle on same foil-lined sheet.
  Repeat with remaining truffles. Refrigerate until coating is firm,
  about 1 hour.
  Dust truffles with cocoa powder, brush off excess.  (Can be prepared 2
  weeks ahead.  Store in refrigerator in an air-tight container.)  Let
  stand at room temperature 10 minutes and serve.
  Source: Bon Appetit magazine - September 1991
  Typed for you by Karen Mintzias
  From: Karen Mintzias
  ~--
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Chocolate Truffles #2
 Categories: Dessert, Candy
      Yield: 16 servings
      6 oz Semisweet chocolate
           -- coarsely chopped
      4 tb Unsalted butter
           -- cut into small pieces
    1/2 ts Vanilla extract
      2    Egg yolks; lightly beaten
      4 tb Unsweetened cocoa powder
  In a double boiler, melt the chocolate and butter over simmering
  water. Remove from the heat and stir in the vanilla.  In a small
  bowl, gradually whisk the warm chocolate mixture into the egg yolks.
  Cover and refrigerate until firm, about 1 hour.
  Shape level tablespoons of the chocolate mixture into balls and then
  roll them in the cocoa.  Refrigerate the truffles.
  Recipe by Diana Sturgis "Great Desserts" ISBN: 0-916103-04-8
  Typed for you by Karen Mintzias
  From: Karen Mintzias
  ~--
MMMMM
... Shipwrecked on Hesperus in Maryland. 15:29:01 10 Nov 96
___ Blue Wave/DOS v2.30
--- InterEcho 1.19
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