---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE TRUFFLES II
  Categories: Candies, Usenet
       Yield: 10 dozen
  
       2 lb Dark, coating chocolate
       6 oz Chocolate, unsweetened,
            -baking (or more, to taste)
       3 oz Butter, unsalted
   1 1/4 c  Cointreau
  
   Chop the chocolate.  Melt together with the butter over simmering water.
   Stir continuously with a rubber spatula. Don't let water get into the
   chocolate.
   
   Warm the Cointreau to the same temperature as the chocolate.  Slowly blend
   the Cointreau into the chocolate (still over the water). Stir continuously.
   Do this slowly (as if you were making Hollandaise). Using an electric
   mixer, beat the mixture until cool and somewhat thickened. (Takes about 5
   minutes; you'll need a good mixer.)
   
   Line a large baking sheet (11 x 17) with wax paper.  Pour in the truffle
   mix. (This will fill the pan.) Chill in the refrigerator until solid
   (several hours).
   
   Use a pizza cutter to cut the stuff into strips (peel off the wax paper
   first), then into squares.  Take each one, mash it in your palm, and roll
   in cocoa. Chill some more.
   
   I recommend Merckens Yucatan or Lindt Extra Bittersweet for the dark
   coating chocolate. In place of the Cointreau, try substituting other
   liqueurs (Chambord, Amaretto, Kahlua) and coatings (chopped roasted
   almonds, finely chopped candied orange peel, coffee beans run through a
   nutmeg grinder, etc.)
   
   Truffles rolled in cocoa are “classic”, here are some rough and ready
   instructions for coating anything with chocolate, abstracted from “Making
   Chocolates” by Alec Leaver, published in 1975 by Weathervane Books by
   arrangement with Michael Joseph Ltd.  (The book is out of print.)
   
   Melt some chocolate over hot water, let it cool slowly until it just
   thickens (80-84 F). Now warm the chocolate gently and slowly until it thins
   slightly. The temperature should be above 85, but below 91. This maximum
   working temperature is absolutely crucial. The temperature of the room you
   work in should not exceed 70.
   
   Pre-bottom all centers, that is, smear a little couverature on what will be
   the bottom of the center with the back of a spoon and place it, bottom side
   up, on a plate.  This lets you check that the couverature is properly
   tempered.
   
   After the bases have set and hardened a little, stir the couverature
   thoroughly, trying not to get too many air-bubbles in.  Drop a center into
   the couverature, bottom down and, with an ordinary fork, slightly warmed,
   push it down to submerge it fully. Immediately, pick it out with the fork,
   tap the fork on the side of the bowl in order to settle the chocolate, and
   wipe any excess from underneath the fork. Transfer the center to a sheet of
   wax paper. Stir the couverature after depositing each center to keep it
   well mixed.
   
   NOTES:
   
   *  Classic chocolate confectionery -- These are as good, or better, than
   anything you can buy in a store.
   
   *  The basis of the truffle centre is ganache paste, a mixture of melted
   chocolate and warm cream well blended and cooled until it hardens.  Orange,
   honey, peppermint, rum or vanilla can be added to give flavor, but it is
   important that the final mixture should be hard enough to be moulded to
   shape and be capable of standing up to being coated with chocolate.
   
   *  The texture of ganache paste depends upon the kinds of cream and
   chocolate and the proportions in which they are used. Plain chocolate is
   harder than milk chocolate, so more cream can be added to it. Single cream
   is thinner than double so must be used in smaller quantities. Incorporating
   cream or other liquids fulfills two functions: it softens the chocolate and
   it gives flavor. After the centre has been made and moulded to shape, it is
   coated with chocolate to seal it and help to keep it moist. It is then
   rolled in a final decorative coating, and this can cocoa sweetened with a
   little icing sugar, or chopped mixed nuts.
   
   : Difficulty:  moderate for classic truffles, quite difficult for coated
   centers.
   : Time:  most of a day.
   : Precision:  measure carefully.
   :
   : Martin Minow
   : decvax!minow
   
   : Copyright (C) 1986 USENET Community Trust
  
 -----