Chocolate Fudge Truffles
Chocolate Scotch Truffles


Chocolate Fudge Truffles

submitted by thelimeyno1


(Uncooked, Never Grainy)

4 Ounces Semisweet chocolate
chopped in small pieces
6 Tablespoons Unsalted butter
4 Tablespoons Heavy cream
3-1/2 Cups Sifted confectioners' Sugar - (1 lb.)
1 Tablespoon Pure vanilla, cognac, or cognac vanilla

Combine chocolate and cream in a heavy bowl over simmering water. Beat
until
chocolate melts and the mixture is smooth.

Remove from heat and add to the confectioners' sugar in a mixer or
processor. Add vanilla; mix thoroughly.
Spoon into a buttered 8" square pan. Refrigerate until it is set, at least
several hours or overnight.
Cut into squares. Store in a tight tin box and keep refrigerated.
Yield: About 1 1/4 pounds.

To make truffles: When the ganache has cooled enough to handle, form the
mixture with 2 teaspoons
or your fingers into small balls. Roll in cocoa or finely ground pecans.
Store in refrigerator.
To the wise: By adding extra heavy cream, this recipe also makes a quick
cake frosting.
Glenn writes: "This ganache can be formed into truffles and rolled in
cocoa, or cooled in a buttered
8" pan, then cut into squares. Easy does it! But the best part - it is
very good. Actually, it is as good
as the quality chocolate, cream and butter you use."

>From Camille Glenn's "Flavor to Taste" column called "Visions of
Sugarplums: These Truffles
and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY)
Courier-Journal."
From: Cathy Harned
Servings: 1


Chocolate Scotch Truffles

submitted by hans48


Preheat the oven to 375F.

Place 10 oz. of the chocolate in a heavy saucepan, and melt over low heat.
Remove the pan from the heat and set aside. Combine the egg yolks and 1/2
cup of the confectioner's sugar in a large bowl, and cream until well
blended. Combine the cream, butter, and remaining 1/2 cup sugar in a
medium-size saucepan and bring to a boil, stirring until the butter and
sugar are thoroughly melted. Slowly pour the hot sugar mixture over the
egg yolk mixture, whisking constantly. Mix thoroughly and set aside to
cool slightly. Then stir in the melted chocolate and the Scotch; beat for
1 minute. Place the mixture in the refrigerator and chill until firm, 30
to 45 minutes.

Meanwhile, place the hazelnuts on a baking sheet and toast them in the
oven for 15 minutes. Remove them from the oven and rub handfuls of nuts in
a kitchen towel to remove the skins. Set them aside. Roll a spoonful of
the chilled chocolate around each hazelnut to form a truffle about 1 inch
in diameter. Set them on a baking sheet lined with waxed paper, and chill
thoroughly in the refrigerator 2 to 3 hours. Melt the remaining 14 oz.
chocolate in a heavy saucepan over low heat. Remove the pan from the heat.
Sprinkle a shallow dish generously with cocoa. Dip each truffle in the
melted chocolate, covering it completely. Then lift it out with a fork and
roll it in the cocoa. Arrange the truffles on the baking sheet again, and
chill before serving.

Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins

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