French Food: Truffettes de Paris

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* Exported from MasterCook *

 

Truffettes de Paris

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts French

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 oz dark chocolate -- in break-apart

blocks

3 tablespoons evaporated milk

4 tablespoons confectioners' sugar

3 1/2 oz butter

2 egg yolks

3 table spoons of Cointreau or Cognac

Pure cocoa powder -- (no added sugar),

enough to roll truffettes into.

 

 

 

 

Boil water in the bottom of a double boiler. Put the dark chocolate

into the top of the double boiler with the evaporated milk. Immerse

the top of the double boiler into the boiling water. Don't let water

get into the chocolate! The chocolate will melt within 3 minutes as

you stir it. Add the confectioners sugar when the chocolate is

completely melted, and stir slowly. When this is all blended, do not

wait. Take the top of the double boiler out of the boiling water, and

then add the butter, the 2 egg yolks and 3 tablespoons of the

liqueur. Stir the chocolate sauce for 5 minutes while it cools, then

let the chocolate set for 12 hours in the fridge.

 

After the chocolate has set for 12 hours, use a teaspoon and your

hands to model small balls of the chocolate - a diameter of a little

more than half an inch each. Pour cocoa powder in a plate and roll

each truffette into the cocoa powder before setting them in a dish.

You're done!

 

Truffettes can be kept for a few weeks in a cool place. Serve chilled

is better.

 

 

 

 

 

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Per serving: 1569 Calories (kcal); 137g Total Fat; (73% calories from

fat); 16g Protein; 93g Carbohydrate; 656mg Cholesterol; 898mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;

26 1/2 Fat; 6 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0