Thursday, January 20, 2011

Cognac Truffles Cake Recipes

3 1 oz square of unsweetened chocolate
1 1/4 cup confectioners' sugar
1/3 cup butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac

Melt chocolate. Combine sugar and butter in bowl. Cream together. Add
egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill
mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more melted
chocolate, confectioners' sugar, coconut, chocolate or coloured
Note that this uses raw egg yolks. I find a melon baller to be very
handy in forming the truffles.

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