Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Easy Chocolate Truffles - Medium Bodied

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes
View previous topic :: View next topic  
Author Message
Cheryl
Guest





PostPosted: Sat Nov 03, 2007 1:32 am    Post subject: Easy Chocolate Truffles - Medium Bodied Reply with quote

1 cup heavy whipping cream
12 oz of Guittard Dark Chocolate Chips
1 1/2 teaspoons Madagascar bourbon vanilla extract
5 TBSP unsalted butter at room temperature
1/4 cup real liquid of choice - coffee, brandy, espresso, amaretto, rum, liqueur.

Bring the cream to JUST BEFORE boil and remove from the heat quickly. Stir in the chocolate until completely melted, can take 30 minutes for the chips to melt all the way.
Cool for 5 minutes, then add the butter, liquid, and Madagascar bourbon vanilla extract.
Let the mixture set for 4 hours in the refrigerator or overnight.
Scoop into balls using the truffle scoop and freeze for 10 minutes.

From http://www.anoccasionalchocolate.com/truffle-ganache.html
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group