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Champagne Truffles
Zutaten für 24 Portionen Menge anpassen
die Zutaten:
Center Mixture
8 x ca. 30 gcream
1 x ca. 450 gbittersweet chocolate
1 x ca. 30 gbutter
1 x ca. 30 gCognac
Enrobing
1 x ca. 450 gbittersweet chocolate
1 x ca. 450 gcocoa
die Zubereitung:

It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second.

Bring The Cream To A Boil and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.

Peter Kump - Prodigy Guest Chefs Cookbook Via: mmdoor@salata.com,

From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,


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