3 More Truffle Recipes

Truffes Au Chocolat (Chocolate Truffles)

3 oz Chocolate
1 1/2 oz Butter
2 oz Powdered sugar
2 T  Fresh cream

Preparation: Put cream, butter and grated chocolate into a pan. The
chocolate need not be grated fine. The cream can be replaced by
skimming the top off raw milk poured into a wide basin and allowed to
settle. Melt butter, chocolate, and cream in a double boiler,
stirring to mix well. When melted, remove the double boiler from the
fire, leaving the hot water in the bottom pan to keep it warm. Sift
the powdered sugar in slowly, so that it will not form lumps,
stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12
hr. in a cold room will do.) At the end of this time, cut a piece of
this chocolate about the size of a small nut, using a knife or spoon.
Roll it into a ball in the palm of the hand until the outside of the
bonbon begins to melt a little. Then roll it in grated or granulated
chocolate, which will stick to it perfectly. Let stand 2 hr. before
serving, but in a place that is not too cold, because these truffles
are better when they are a little soft. Instead of rolling them into
balls, you can also shape them to look more like truffles.

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Truffes Pralinees (Praline Truffles)

1/2 lb Good chocolate
About 1/2 glass water
3    Egg yolks
3 oz Butter
1 1/2 oz Praline paste

Slowly melt the chocolate in the water, bring to a gentle boil,
remove from the fire, and add the yolks, beating with a spatula, then
replace on a low fire to poach the eggs in the chocolate. Do not stop
beating. Remove from the fire and add the butter and the praline
paste. Let cool, beating from time to time (this cooling takes a
rather long time). When the mixture begins to solidify, take some
with a spoon, place it in some grated chocolate (prepared in
advance), and shape to resemble real truffles. These truffles keep a
week. To keep a longer time, substitute vegetable shortening for the
butter.

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Truffles Royale

6 Servings

3/4 c  Whipping cream
1/4 c  Butter
1/4 c  Orange liqueur
7    Squares Semi sweet chocolate
Dipping
8    Squares unsweetened
-chocolate

Combine cream and butter.  Bring to a boil over medium heat.  Remove
from heat; add ligueur and chocolate. Stir until chocolate is
entirely melted. chill mixture until firm enough to handle, about 3-4
hours. Using a teaspoon, form and roll mixture into small balls.
Chill for another hour.

Partially melt chocolate.  Then place chocolate over saucepan of
lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into
chocolate; gently scrape away excess chocolate from under tines of
fork. Place on waxed paper lined trays. Chill until chocolate is set.