Ingredients to make about 85 chocolate truffles:

225g of the very best dark chocolate you can find, evenly broken into
button-sized pieces.

300ml of double cream or whipping cream

1kg of quality couverture chocolate for tempering, if you decide to
use it,

or, if you do not wish to cover your truffles in rich chocolate, you
can roll them in cocoa powder, nuts, or vermicelli.

Find a large chopping board or baking tray and cover completely with
cling-film or waxed paper. Fix it really tightly and secure underneath
with Sellotape. This is because otherwise the covering underneath will
lift up when you come to remove the chocolate candy truffles when they
have set.

Place the chocolate in a large heatproof mixing bowl. In a saucepan,
heat the cream until thoroughly boiling, then immediately pour over
the broken chocolate to melt it. Blend thoroughly.

Leave to cool, which will take at least one-and-a-half hours.

What kind of chocolate candy truffles do you want to create - light
and fluffy, or rich and sensuous?

To create light, airy and fluffy truffles, when the cooled chocolate
and cream mixture is ready to work, use a hand-held electric whisk,
and gently whisk until the mixture just begins to stop 'running'. The
whisk should only barely begin to leave a trail; NO MORE, or the
mixture could split and be wasted. Stop whisking when it is still
soft, as it will soon set.

Transfer the mixture to a 35cm piping bag with a 1cm nozzle. Pipe
3.5cm truffle spheres onto your already prepared covered baking sheet
or board.

Refrigerate for about one hour.

Enjoy!!
More choclate truffles,cake,cookies recipe at http://www.nachofoto.com/search?q=chocolate+recipe

-Cathy.

wrote:


<snipped for brevity>


Sheesh! Another Cathy. Getting as bad as all the "Bobs"



--
Cheers
Chatty Cathy

vermicelli?

Bob


wrote:
> Ingredients to make about 85 chocolate truffles:
>
> 225g of the very best dark chocolate you can find, evenly broken into
> button-sized pieces.
>
> 300ml of double cream or whipping cream
>
> 1kg of quality couverture chocolate for tempering, if you decide to
> use it,
>
> or, if you do not wish to cover your truffles in rich chocolate, you
> can roll them in cocoa powder, nuts, or vermicelli.
>
> Find a large chopping board or baking tray and cover completely with
> cling-film or waxed paper. Fix it really tightly and secure underneath
> with Sellotape. This is because otherwise the covering underneath will
> lift up when you come to remove the chocolate candy truffles when they
> have set.
>
> Place the chocolate in a large heatproof mixing bowl. In a saucepan,
> heat the cream until thoroughly boiling, then immediately pour over
> the broken chocolate to melt it. Blend thoroughly.
>
> Leave to cool, which will take at least one-and-a-half hours.
>
> What kind of chocolate candy truffles do you want to create - light
> and fluffy, or rich and sensuous?
>
> To create light, airy and fluffy truffles, when the cooled chocolate
> and cream mixture is ready to work, use a hand-held electric whisk,
> and gently whisk until the mixture just begins to stop 'running'. The
> whisk should only barely begin to leave a trail; NO MORE, or the
> mixture could split and be wasted. Stop whisking when it is still
> soft, as it will soon set.
>
> Transfer the mixture to a 35cm piping bag with a 1cm nozzle. Pipe
> 3.5cm truffle spheres onto your already prepared covered baking sheet
> or board.
>
> Refrigerate for about one hour.
>
> Enjoy!!
> More choclate truffles,cake,cookies recipe at http://www.nachofoto.com/search?q=chocolate+recipe
>
> -Cathy.
>