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home > recipes > dessert > chocolate fudge truffles
(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 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned. From: Cathy Harned Servings: 1

Chocolate Fudge Truffles


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keyword: chocolate
keyword: fudge
keyword: truffles
ethnicity: french
recipes for dessert
recipes by thelimeyno1
Email Address:
(posted October 29, 2004)

(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 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned. From: Cathy Harned

Servings: 1


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