Receta Mansion On Turtle Creek Chocolate Truffles
| Raciónes: 12 |
Ingredientes
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Direcciones
- Place chocolate and butter in a 4 to 6 c. heat-proof bowl. Place bowl in a wide skillet of barely
- simmering water, over low heat. Stir frequently till chocolate and butter are completely melted and smooth. Remove bowl and set aside. Leave skillet on low heat.
- Place egg yolk in a small bowl. Gradually whisk in 1/4 c. boiling water.
- Place bowl in a skillet and stir constantly with a spoon till yolk mix thickens slightly, to the consistency of half-and-half (it will be between 160 to 165 degrees and safe from salmonella). Remove yolk mix from warm water and scrape immediately into melted chocolate. Stir gently with a rubber
- spatula (don't whisk or possibly beat), just till chocolate and butter are completely melted and the mix is smooth. Pour through a fine strainer into a clean bowl. Cover and refrigeratetill hard, 2 hrs or possibly more.
- To create truffles, remove truffle mix from the refrigerator and allow to soften about 30 min (if mix is very hard). Pour cocoa into a pie plate. Dip a melon baller or possibly small spoon into a glass of warm water; wipe off excess water and scrape across surface of chilled truffle mix to create an irregular ball 3/4 inch to 1 inch in diameter. Healthy pinch the truffle into shape with your fingers, if necessary; it shouldn't be perfectly round. Deposit truffle into cocoa. Repeat with remaining truffle mix.
- Gently shake pie plate to coat truffles with cocoa. Store truffles tightly covered, and refrigerated up to 2 weeks, or possibly freeze up to 3 months.
- Yield: about 30 bite-size truffles