View Single Post
  #4 (permalink)   Report Post  
Posted to rec.food.cooking
Jean B.[_1_] Jean B.[_1_] is offline
external usenet poster
 
Posts: 11,612
Default I'm going to make Bourbon Truffles this year!

Janet wrote:
> 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.
>

Although not addressed to me, thank you! It seems every year, I
ponder this anew, comparing many recipes. I figure YOU know!!!!
--
Jean B.