"Melba's Jammin'" > wrote in message
...
> In article .com>,
> wrote:
>
>> Greetings!
>>
>> I recently got a box of home-made chocolate squares (1/2" x 1/2", about
>> 1/8" thick at most). My friend said her relative made it but she
>> didn't know anything more than that except all ingredients were organic
>> and that I need to finish them in a few days while they are "fresh."
>> (not a problem).
>>
>> The texture of these squares is silky and smooth, probably made with
>> dark chocolate, not too sweet. They also hold their shape in room
>> temperature, does not melt in your hand when you pick it up, but not
>> "crunchy" like after dinner mints - they are a cross between really
>> dense mousse/fudge and softened chocolate, dusted with cocoa powder.
>>
>> I found recipes for chocolate pate that seem to fit the ingredients I'd
>> imagine that go in this treat, but most of them say that the pate is
>> spreadable at room temperature, which means (I think) they cannot be
>> picked up and eaten like after dinner mints like these chocolate
>> squares.
>>
>> Does anyone have any idea what these are, or suggestions on what I
>> could do with the chocolate pate recipe (if my hunch is correct) to
>> make it less liquidy and more firm so that it can be served at room
>> temperature and hold its shape like after dinner mints?
>>
>> I'd love to make some of these come Christmas time for family and
>> friends.
>>
>> Thanks in advance!
>>
>> Alexasia
>
> Look for Kay Hartman's truffle recipe. Maybe from about 5-7 years back,
> on r.f.c. Others have probably posted it, too. An Advanced Google
> Groups Search should turn it up. High quality chocolate and whipping
> cream and booze for flavor.
> --
> http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Kay Hartman
Chocolate Truffles
Chocolate truffles are named for the fungus. It is OK if your truffles are
not perfectly round or other shaped. If they are roughly shaped, they will
more closely resemble the fungus, which is what they were originally
intended to do. The cocoa dusting represents the dirt that covers the fungus
when it first emerges from the Earth.

Kay

1 pound 12 ounces good quality bittersweet chocolate (I use Callebaut)
1 cup whipping cream
1/2 to 2/3 cup liqueur
Powdered sugar
Good quality cocoa (I use Valrhonna)

Chop 12 ounces chocolate into chunks. Place chocolate pieces in a food
processor with a metal blade and process until the chocolate is finely
chopped. Bring cream to a boil. With food processor running, add cream to
chocolate and process until cream is completely incorporated and all of the
chocolate is melted.

With processor still running, add liqueur and process until incorporated. If
you use 1/2 cup liqueur the truffles will be fairly easy to roll. The more
liqueur over 1/2 cup that you use the more difficult the rolling step will
be but the more flavorful and creamy the end result will be.

Refrigerate chocolate mixture until thoroughly chilled.

Rolling method 1: Using powdered sugar on your hands to prevent the
chocolate from sticking, roll teaspoonsful of the chocolate mixture into
balls.

Rolling method 2: Use a melon baller to roll the truffles and dig them out
of the baller with a finger or other tool. In this case do not use powdered
sugar. This method is faster and neater but the truffles are not as round.

Refrigerate again until chilled.

Melt 1 pound chocolate in the top of a double boiler. Allow chocolate to
cool to at least 90 degrees F but room temperature is OK too. Take each
chocolate ball and dip it in the melted chocolate. Refrigerate once again.
Dust cooled truffles with the cocoa powder if desired.

Store truffles in the refrigerator. Remove from refrigerator and allow to
rise to room temperature for at least 1 hour before serving.



MoM