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Janet Janet is offline
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Default I'm going to make Bourbon Truffles this year!

John Kuthe wrote:
> Found a bunch of recipes via Google. My plan, about 4 TBS of bourbon
> to 1 lb chopped chocolate, into the boiled cream. Have not determined
> how much cream yet, I vary mine every year. I have a failing of making
> my truffles too soft from using too much cream. Gotta watch that!
>
> :-)
>
> John Kuthe...


I would suggest using between 6 to 7 fluid oz of heavy cream for a pound of
chocolate, but definitely not more than a cup. (A cup will be quite soft. A
lot depends on whether you add anything else, such as invert sugar and
butter, and on how you plan to form them.) Add a pinch of salt to the cream
before heating it.