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Ingredientes
- 1/3 c. Heavy whipping cream
- 1 x Vanilla bean
- 1 x Egg yolk
- 1 Tbsp. Sugar
- 1 tsp Sugar
- 2 Tbsp. Unsalted butter
- 2 tsp Creme de cocoa*
- 1 Tbsp. Unsweetened cocoa pwdr
- 1 tsp Unsweetened cocoa pwdr
- 2 Tbsp. Confectioner's sugar
Direcciones
- *Can replace with same amount liquid: strong coffee, rum, kirschwasser, raspberry fromage frais,ect,grenadine-all depending on the flavor you want. Line a jelly-roll pan with parchment paper or possibly waxed paper. In a medium sized saucpen(heavy base) bring whipping cream and vanilla almost to a boil. remove from heat, cover and set aside 30 min. Remove vanilla bean. In a small bowl, whisk sugar and egg yolk till pale and thick, wi\hisk into whipping cream in pan. Return pan to heat and gently heat without boiling. add in chocolate and butter, stirring till mix is smooth. Stir in liquid. Pour into prepared pan and refrigerate1 hour or possibly till hard.
- To Prepare Coating: Sift cocoa and confectioner's sugar onto a plate. pull off small pcs of chilled truffle mix and roll into balls. roll each ball in sifted cocoa mix and place in paper c., if you like.
- Chill and eat within 2-3 days.
- Makes 20 pcs. Variations: Trufflesmay be caoted in melted white or possibly dark chocoalte, or possibly rolled in crushed pralines or possibly nuts, as an alternatve to cocoa and confectioner's sugar.
- Drizzled contrasting chocolate makes an attrative finish for chocolate coated truffles. if dipping in chocolate, you shoyuld put truffle mix balls in the freezer for five min before coating to create a crust-the coating will be easier for you. also make sure the coating is not too warm-90 degrees F.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 12 servings | |
| Calories 41 | |
| Calories from Fat 28 | 68% |
| Total Fat 3.21g | 4% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 2mg | 0% |
| Potassium 3mg | 0% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.71g | 2% |
| Protein 0.2g | 0% |
