Hello John!
Thursday November 07 1996 00:49, John Prather wrote to Ian Hoare:
 JP> Hey Ian, how have you been.
Fine thanks. Sorry about the delay in answwering, our net echomail traffic 
has been badly held up recently.
 JP>   I was looking for recipes for truffles. Not the fungus kind,
That would have been hard to give!
 JP>  the chocolate kind.
Easier. I've got a couple for you.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Chocolate Truffles
 Categories: Candies, Chocolate, French
      Yield: 1 recipe
      6 oz Chocolat menier
      4 oz Icing sugar; sifted
      1    Egg yolk
      1 oz Butter
      2 tb Milk
           Chocolate vermicelli
  Melt the chocolate and milk over a pan of hot water. When smooth, add
  the egg yolk and butter, then gradually add the icing sugar. Mix
  well, and leave the mixture until cold. Form into small balls and
  roll in chocolate vermicelli.
   Recipe from Chocolat Menier promotional booklet
   MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Chocolate Truffles
 Categories: Candies, Chocolate, French
      Yield: 75 Truffles
    100 g  Icing sugar
      2    Egg yolks
     50 ml Calvados
    300 g  Dark (semi-sweet) chocolate
    100 g  Double cream (heavy)
     50 g  Butter
MMMMM--------------------------COATING-------------------------------
    200 g  Dark (semi-sweet) chocolate
    200 g  Unsweetened cocoa powder
  In a a bowl, beat the egg yolks with half the icing sugar until light
  and fluffy. In a saucepan, warm the cream with the remaining icing
  sugar and the butter. Gently bring to the boil.
  Whisking vigorously, pour the boiling mixture over the yolks and then,
  immediately add the chocolate, chopped into very small pieces. As
  soon as the chocolate has melted, and without stopping beating, add
  the calvados and carry on working to obtain a smooth and brilliant
  product. Then put into a fridge for at least 3 hours (I would turn
  into a shallow dish to ease subsequent forming - IMH).
  Once the mixture is firm enough, make 75 small balls from it, using a
  small spoon. Put them into the fridge again, they must be completely
  set before the next stage. Meanwhile, over gentle heat and in a
  double saucepan, melt the chocolate for the coating, stirring all the
  time. As soon as it has melted remove from the heat, and continue to
  stir until it is completely liquid.
  Put the cocoa into a deep plate. Using a fork, rapidly roll each
  truffle in the melted chocolate, and then immediately in the cocoa
  powder. Keep in a cool place before serving.
  Recipe translated IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
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All the Best
Ian
--- GoldED 2.50.A0918+
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