*  Exported from  MasterCook  *
 
                         CHOCOLATE SCOTCH TRUFFLES
 
 Recipe By     : 
 Serving Size  : 40   Preparation Time :0:00
 Categories    : Christmas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Good-quality unsweetened
                         -chocolate
    2                    Egg yolks
    1       c            Confectioner’s sugar
      1/2   c            Heavy or whipping cream
    4       tb           (1/2 stick) unsalted butter
      1/4   c            Scotch whiskey
   30                    Whole shelled hazelnuts
    1       c            Sifted unsweetened cocoa
                         -powder, for dusting
 
   1.  Preheat the oven to 375F.
   
   2.  Place 10 oz. of the chocolate in a heavy saucepan,
   and melt over low heat.  Remove the pan from the heat
   and set aside.
   
   3.  Combine the egg yolks and 1/2 cup of the
   confectioner’s sugar in a large bowl, and cream until
   well blended.
   
   4.  Combine the cream, butter, and remaining 1/2 c.
   sugar in a medium-size saucepan and bring to a boil,
   stirring until the butter and sugar are thoroughly
   melted.
   
   5.  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.
   
   6.  Place the mixture in the refrigerator and chill
   until firm, 30 to 45 minutes.
   
   7.  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.
   
   8.  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.
   
   9.  Melt the remaining 14 oz. chocolate in a heavy
   saucepan over low heat. Remove the pan from the heat.
   
   10.  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
  
 
 
                    - - - - - - - - - - - - - - - - - -