MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate-Bourbon Truffles
Categories: Candy, Chocolate, Booze, Nuts
Yield: 17 servings
8 oz Bittersweet chocolate
3/4 c Heavy cream
pn Salt
2 dr Vanilla extract
1 tb Bourbon
Cocoa powder
1/2 c Toasted crushed pecans,
- pistachios or hazelnuts
Set a stainless steel mixing bowl over a pan of boiling
water to make a double boiler. Put chocolate, cream and
salt in bowl and heat until chocolate is completely
melted, about 15 minutes.
Add vanilla and bourbon and whisk thoroughly, until
mixture is smooth and shiny. Pour into a pie plate or
baking dish, cover with plastic wrap and refrigerate
until firm, about 1 hour.
Use a melon baller or soup spoon to make rough 1/2 ounce
spheres. Roll between cocoa-dusted palms, then in
crushed nuts. Refrigerate, but don't serve them ice
cold; remove from the refrigerator 10 minutes before
serving.
By: David Tanis
Yield: 16 to 18 truffles
RECIPE FROM:
https://cooking.nytimes.com
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