at Sun, 04 Jan 2004 18:27:57 GMT in tVYJb.17536$7D3.11566@fed1read02,
(orion) wrote :

I know where to search and such to find the recipes, but does anyone
have a favorite to share? I'm making some sweets and cookies to make
for an afternoon tea. We'll be serving a variety of teas and also will
be serving champaigne. Suzan


One person has suggested an alcoholic recipe. I will give one with no
alcohol (IMHO alcohol and chocolate don't mix well flavour-wise - I prefer
non-boozy truffles)

Chocolate truffles

16 oz *bittersweet* chocolate
8 oz. heavy cream (in America, be sure it says SPECIFICALLY "heavy cream".
If the word "whipping" appears anywhere in the title on the label, it's
less than ideal.)
Cocoa (natural, *not* Dutch process)

If all you can find is "whipping cream", add
2 tbsp butter

Grate the chocolate coarsely in a large bowl. Heat the cream in a saucepan
until it just barely starts to simmer. If you are using butter, heat it
with the cream. Pour the cream over the chocolate and stir thoroughly but
slowly. A rubber spatula works best. If you have a totally odor-free
refrigerator, put the bowl in the refrigerator, uncovered, otherwise leave
it out in a cool, odour-free place. (Odours in the refrigerator are DEADLY
so be sure not to put the mixture in the refrigerator if there is any
odour.) Check the mixture regularly, and when it just starts to solidify,
briefly whisk briskly. In a second bowl, put a generous amount of cocoa and
also dust your hands well with it. Working quickly, pull small pieces of
chocolate mixture out of the bowl with a spoon (about cherry-sized, maybe
slightly more) and roll in the cocoa. Set on a cookie sheet lined with wax
paper. Makes approximately 30 truffles.
The truffles will keep about a week. They will be best on the day after you
make them (but not immediately after you make them - they need that day to
mellow) As the week progresses, they will slowly lose their ultimate
texture, becoming firmer, and also lose some flavour. Keep them in the
refrigerator if it is truly odour-free, but allow them to come to room
temperature before serving (cold diminishes chocolate's flavour).
Otherwise, a cool cupboard is the best place for storage.

I have many, many notes on newsgroups with regards to which chocolates to
use, creams to use, technique tips, modifications of the recipe, etc. Most
of them are to rec.food.chocolate. Search Dejanews and you'll see most
likely many hits.

--
Alex Rast

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