Tuesday, January 03, 2006

Dutch Chocolate Truffles

7 ounce Dutch semi-Sweet chocolate
1 tablespoon heavy cream
3 tablespoon unsalted butter
1 beaten egg
1/4 cup sifted powdered sugar
1/4 cup chocolate sprinkles

Combine chocolate and cream. In a double--boiler heat slowly to melt chocolate. Stir in butter, until melted. Remove from heat, cool. Combine beaten egg and powdered sugar. Beat in chocolate in a thin-steady stream until firm. Mold into 1-inch balls. Roll in chocolate sprinkles. Place into candy cups. Serve at room temperature.

I advice caution with this recipe since you do not heat up the egg, especally with young children and the elderly.

No comments:

Post a Comment

What Do You think?

0b9de52241409967944151e2bda0bfbd 424e14018934bd7c0b4b2f3011431f2f