Simple
Chocolate Truffles
1 pint of heavy cream
2 lbs fine quality chocolate (Callebaut)
1 tablespoon liqeur (Grand Marnier,Kahlua)
1 cup of cocoa powder
Bring the heavy cream in a saucepan to just boil.
Remove from heat,
add to bowl of chopped chocolate
Add liqueur (if using).
Stir the cream into the chocolate,
continue until it is velvety smooth.
Cover with saran wrap and refridgerate
for two hours or until firm
When ready, scoop to size of a marble.
Roll into a ball in your palms then roll in cocoa.
Best eaten at room temperature.
the new "trend"....Hmmm... IT'S BACK!!...
Baking and cooking was not begun by the
chef de cuisine at the Ritz Carleton in
2008.....sorry chef. Trends in food seem
to be invented by image conscious ad
writers not by the customers who want
them.
Connecticut Governor Jody Rell said her
budget was billions in the red and we
needed to "get back to the basics".....
why did we get away from them? Good
sound fiscal policies are still good policies.
Good food is good food! T.V. shows feel
the need to explore every crazy fad trend
and goofy recipe, but the basics done
correctly can be spectacular. Cream puffs...
choc truffles...flourless cake, each with
only 5 ingredients made in minutes just a
few of simple explosions of taste.....a
trend to sink your teeth into.
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