LYNX AND BETSIE USERS CLICK HERE
[an error occurred while processing this directive]
Donate Food FREE
MIMI'S FOOD LINKS What's New
Another true winner from Kay Hartman. I happened to be at an event where she brought these. Well, truth be told, I've been to several events where she presented these treasures, but the first time, there were several others who also brought their own versions, and at least one who brought some that were purchased. I can only tell you that the others, while good, were not worth the fat and calories compared to this. The biggest difference was the quality of the ingredients...Kay believes in only using the best. I agree...it pays.
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.
With processor still running, add liqueur and process until
Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled.
Melt 1 pound chocolate in the top of a double boiler. Allow chocolate to cool to about 90 degrees F. Take each chocolate ball and dip it in the melted chocolate. Place the chocolate ball in the cocoa to coat.
Refrigerate once again.
Store truffles in the refrigerator. Remove from refrigerator
and allow to rise to room temperature for at least 1 hour before serving.
All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.