Guest guest Posted July 3, 2009 Report Share Posted July 3, 2009 Jeanne: I know this message is late but I do not see any reason for the raw eggs in these. I would try making it and leaving the egg out and see what happens. In a message dated 6/18/2009 7:37:34 A.M. Eastern Daylight Time, treazured writes: I make a lot of candy. Thankfully I usually have the sense to get it out of the house and away from my mouth before it is too late. But I found this recipe today for Strawberry Truffles and I'm afraid these might end up staying here. The problem I have with the recipe, though, is that it contains raw egg yolks. I'm really VERY reluctant to serve anything with raw eggs in it. Any ideas? Right now I'm sitting here sipping ginger tea since the refried beans from Taco Bell made me sick as a dog (doc said food poisoning) and my stomach is in revolt. Sure, it says to store in the fridge, I'm cool with that but just the idea of eating something with raw eggs in it ...~insert shudder here~. It would be pretty on the serving tray with some done in chocolate with pink coating drizzled over the top and some dipped in pink coating with chocolate shot on top. What do you guys think? Do the eggs serve any purpose other than giving a way to introduce food poisoning to someone who forgets my admonition to keep them refrigerated? No one has ever become ill from eating my candies and many of them have butter in them. Argh. See ya'll later. Going to curl up in bed with the cats. Jeanne in GA Strawberry Truffles Ingredients:Ingredients:<WBR>8 ou chocolate1/2 cup (4 oz) butter, room temperature3 egg yolks, room temperature1/temperature3 egg yolks strawberry preserves1 lb chocolate or candy coating, for dipping Preparation: 1. Place the chocolate in a medium microwave-safe bowl and microwave until melted, stirring after every 40 seconds to prevent overheating. Once melted, allow it to cool for about 10 minutes. 2. Once the chocolate is about body temperature, begin to beat it with a hand mixer, or beat it by hand using a whisk. Beat in the butter chunk by chunk, then the egg yolks. Once smooth, shiny, and lighter in color, add the strawberry preserves and fold them in thoroughly. Cover the top of the chocolate with plastic wrap, and refrigerate the candy until firm enough to scoop, about 3 hours. 3. Once firm, use a small candy scoop or a teaspoon to scoop small balls of ganache. Roll them between your palms to get a round shape, then place them on a foil-lined baking sheet. Return the balls to the refrigerator to chill while you prepare the chocolate or candy coating for dipping. 4. You can use tempered chocolate, regular chocolate, or candy coating to dip the truffles. Candy coating has the advantage of not melting in warmer weather, and coming in many different colors, but it does not have the taste of authentic chocolate. 5. Place your desired dipping material in a microwave-safe bowl and melt the chocolate or chocolate-flavored candy coating in the microwave, stirring until smooth. Using dipping tools or two forks, dip a truffle ball in to the melted chocolate until it is completely submerged. Remove it from the chocolate and let the excess drip back into the bowl. Place it back on the baking sheet and repeat with remaining candy. If you like, you can add sprinkles to the top of the truffle while the chocolate is still wet, or you can drizzle on a contrasting color of coating or chocolate. 6. Place the tray in the refrigerator to set the chocolate, for about 15 minutes. Strawberry Truffles can be stored in an airtight container in the refrigerator for up to a week. 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