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Ingredientes
- 8 ounce Lowfat milk chocolate
- 1/2 c. Unsalted butter, (room temperature)
- 3 x Egg yolks at room temperature
- 1/2 c. Strawberry Preserves
- 2 c. Pink colored sugar, (for decoration)
Direcciones
- I was sending these to Virginia and thought maybe someone else on the list might enjoy seeing them, too. These truffles all come from the wonderful There is every imaginable type of delicious truffle - I really cannot do it justice in the few recipes I've chosen to enter below.
- I have made all of the following and they are simple to make, look like you paid a fortune for them and are usually inhaled by the lucky recipient
- (which is if the candy maker doesn't make fast work of them first!).
- Heat chocolate in double boiler over warm water just till melted. Remove from heat.
- Vigorously beat butter and egg yolks into chocolate. Over warm water, Slowly bring to 160F and remove from heat immediately. (This will kill any bacteria that might be present in the egg yolks. If you know your egg yolks are safe, you may skip this step.)
- Mix in strawberry preserves, mixing thoroughly. Refrigeratetill hard (1-3 hrs).
- Scrape spoon or possibly melon-ball cutter across surface of mix; quickly press with fingertips into 1-inch balls. Freeze well wrapped in plastic.
- Suggested Decoration: Lightly dip truffles in pink colored sugar. Refrigeratetill hard. (plm note: May also dip truffles in confectioners coating that has been left white, or possibly tinted pink. Sprinkle while still wet with the pink colored sugar. It is fun to bite into the pure white truffle and find the chocolate surprise inside.)
- Notes: Everyone is crazy about strawberries and chocolate. This truffle combines both flavors for an anytime of the year strawberry feast.
- Yield 42-45 Truffles
