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Bitter Chocolate Truffles
Recipe By : Susan Feniger and Mary Sue Miliken
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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1/2 cup unsalted butter -- well softened
1 large egg -- well beaten
3 ounces unsweetened chocolate -- broken into 6
-- pieces
1 tablespoon strong coffee
About 1 pound confectioners sugar -- sifted
1/2 cup heavy cream
1 tablespoon vanilla extract
1/2 cup chocolate threads or grated chocolate
In a mixing bowl, whisk the butter together with the egg until evenly
blended. In a double boiler over gently simmering water, combine the
chocolate and the coffee and melt, stirring occasionally.
In a large mixing bowl, place about 2 1/2 cups of the confectioners sugar.
Add the butter and egg mixture, the melted chocolate mixture, cream and
vanilla. Stir well and, if necessary, add more sugar
to make the mixture into a paste stiff enough to handle. Roll the paste
quickly into little balls, using about 2 heaping teaspoons for each one.
Roll the balls in the chocolate threads. Chill until firm, on a tray lined
with parchment paper in the refrigerator. If desired, layer the balls with
parchment in an airtight cookie tin and store in the refrigerator for up to
1 week.
From Too Hot Tamales Show # 6208
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