Post by KD7LBR on Sept 28, 2002 14:19:39 GMT -6
Hazelnut Chocolate Truffles
1 lb. bittersweet or semi-sweet chocolate, chopped
1/2 C. water
2/3 C. chambord or raspberry liqueur
2/3 lb. unsalted butter, diced
2 large egg yolks
1 C. toasted and finely chopped hazelnuts
For Truffles: Combine all ingredients in metal bowl over double-boiler. Melt very slowly on low heat, stirring constantly until smooth and all chocolate is melted. remove from heat, whisk in egg yolks one at a time, stirring until fully incorporated. Cool to room temperature. Place in covered container and refrigerate at least 2 hours.
1 lb. bittersweet or semi-sweet chocolate, chopped
1/2 C. water
2/3 C. chambord or raspberry liqueur
2/3 lb. unsalted butter, diced
2 large egg yolks
1 C. toasted and finely chopped hazelnuts
For Truffles: Combine all ingredients in metal bowl over double-boiler. Melt very slowly on low heat, stirring constantly until smooth and all chocolate is melted. remove from heat, whisk in egg yolks one at a time, stirring until fully incorporated. Cool to room temperature. Place in covered container and refrigerate at least 2 hours.