The Red Hot Chili Paper

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Chocolate Timbales
Loukoumathes
Birmuelos
Hazelnut Dacquoise
Bea's Date Bars
Bananas Foster
Cranberry Sauce
Dried Fruit Compote
Pears in Red Wine
Very Berry Trifle
Apple Strudel
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Fruit Kabobs
Fruit Fantasy
Fresh Fruit Pie
Pears Au Chocolat
Pear Compote
Steamed Pears
Pear Zinfandel Ice
Poached Pears
Pear Dumplings
Fruit Salad
Apricot Bavarian
Apricot Yogurt Parfaits
Apricot Ice Cream
Baked Apricots
Apricot Snow
Dark Beer Sabayon
Creme Brulées
Champagne Sauce
Champagne Truffles
Chocolate Fondue
Sticky Bun Fillings
X-Mas Fudge
M&M Ornaments
Halvah
Blintz Souffle
Champagne Truffles

    Ingredients:

      Filling:
      8 ounces cream
      1 pound bittersweet chocolate
      1 ounce butter
      1 ounce cognac
      Coating:
      1 pound bittersweet chocolate
      1 pound cocoa
       

    Directions:

    It is important to use an excellent quality chocolate when making truffles since it is  the primary ingredient.

    Bring the cream to a boil and pour it over the cut chocolate. Allow to stand 1-to-2  minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an  electric mixer (using a paddle attachment if available) on medium speed until light. Beat  in cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted  with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a  deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa,  shaking the pan to cover them. After the coating sets, shake the truffles in a strainer to  remove the excess cocoa.

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