martin@rlvd (Martin Prime) (10/17/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE TRUFFLES-4 D "30 May 86" 1986 .RZ "CHOCOLATE TRUFFLES IV" "Very simple chocolate truffles" I found this recipe in the flight magazine for a trip from London to Vienna. I think Vienna is probably the best place in the world for cakes and sweets. Whatever you do, never go to Vienna if you are on a diet. This is also the only recipe I have ever collected that is in cups rather than grams! .IH "Makes 25\-30" .IG "1 cup" "sugar" "190 g" .IG "\(34 cup" "powdered chocolate" "75 g" .IG "\(12 cup" "whipping cream" "125 ml" .IG "\(14 cup" "unsalted butter" "60 g" .PH .SK 1 Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil. .SK 2 Boil gently. .SK 3 After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream. .SK 4 After six minutes (or a little longer if you want your truffles harder) take sauce-pan off heat and allow the mixture to cool slightly. At this point you can add dark rum or any other liqueur if you wish. Cool in the refrigerator for about one hour. .SK 5 Form into balls about the size of large marbles and roll them in powdered chocolate. Cool to room temperatore, or chill. .SH RATING .I Difficulty: easy. .I Time: 30 minutes preparation, 1 hour cooling, 1 hour forming balls. .I Precision: measure the ingredients. .WR Martin Prime. Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK mcvax!ukc!rlvd!martin