sf wrote:
>
> On Sat, 08 Nov 2003 18:11:35 -0700, Arri London
> > wrote:
>
> > Why is it necessarily 'whipping cream' and not whipped cream? I've made
> > truffles before with whipped cream. The chocolate and other ingredients
> > were added to *whipped* cream. Made for a very nice light truffle
> > texture.
> >
>
> Do you have a recipe to share with us?

This isn't the precise recipe, but it should work similarly:

200 g de chocolat noir spécial dessert (dark chocolate or semisweet)
60 g de crème fraîche épaisse (thickened creme fraiche; stiffly-whipped
cream should work, as it's the same
texture)
150g de beurre (unsalted butter)

Chop the chocolate and melt it over low heat. Add the butter off the
heat and mix to a smooth paste.
Add the cream and mix well. Place in a bowl, cover and chill for at
least 3 hours.
Form the chilled paste into balls and roll in powdered sugar (or cocoa).

(For dipping into couverture, have the chocolate melted and cooled
slightly. Dip the chilled truffles and return to the fridge.)

That's the best I can do right now.