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Name: Chocolate Champanhe Truffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Heavy cream; 1/3 c Unsweetened cocoa; 12 oz Bittersweet chocolate; 3 tb Champanhe; liquier,any

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INGREDIENTS

1 c Heavy cream
1/3 c Unsweetened cocoa
12 oz Bittersweet chocolate
3 tb Champanhe; liquier,any

INSTRUCTIONS

Source: Willians Sonoma ( Good Cooking) Gently warn the cream in a saucepan over medium heat until small bubbles begin to appear along the pans edges. Remove from the heat and stir in the chocolate until the mixture is smooth and the chocolate has melted completely. Alternatively, place the chocolate in a food processor fitted with the metal blade or in a blender. Pour the hot cream over the chocolate and allow to sit for 15 seconds. Add the liquer to taste and mix brifly. Pour the misture into aa shallow pan , cover with plastic wrap and chill until firm, about 3 hours Place the cocoa in a shalloow bowl. To form each trufflee: Using a teaspoon, scoop up a 1 inch piece of the mixture. With cool fingers, form the mixture into a irregularly shaped ball, then drop the ball into athe cocoa and turn to coat it completely. transfer to a plate. If your fingers are not cool, drop the mixture directly into the cocoa aand quickly form it into a ball as you coat it. Store for up to 2 weeks in a covered container in the refrigerator; remove 30 min. before serving. Or freeze for up to 4 mounts in a tightly sealed container; defrost in the container. Serve and make 30 pieces. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 20, 1998

NOTES

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Chocolate Champanhe Truffles

1 c Heavy cream
1/3 c Unsweetened cocoa
12 oz Bittersweet chocolate
3 tb Champanhe; liquier,any

Source: Willians Sonoma ( Good Cooking)    Gently warn the cream in a saucepan over medium heat until small bubbles  begin to appear along the pans edges. Remove from the heat and stir in the  chocolate until the mixture is smooth and the chocolate has melted  completely. Alternatively, place the chocolate in a food processor fitted  with the metal blade or in a blender. Pour the hot cream over the chocolate  and allow to sit for 15 seconds. Add the liquer to taste and mix brifly.  Pour the misture into aa shallow pan , cover with plastic wrap and chill  until firm, about 3 hours Place the cocoa in a shalloow bowl. To form each  trufflee: Using a teaspoon, scoop up a 1 inch piece of the mixture. With  cool fingers, form the mixture into a irregularly shaped ball, then drop  the ball into athe cocoa and turn to coat it completely. transfer to a  plate. If your fingers are not cool, drop the mixture directly into the  cocoa aand quickly form it into a ball as you coat it. Store for up to 2  weeks in a covered container in the refrigerator; remove 30 min. before  serving. Or freeze for up to 4 mounts in a tightly sealed container;  defrost in the container. Serve and make 30 pieces.    Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 20, 1998

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Nutrition

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Serving Size: 1 Serving (530g)
Recipe Makes: 1 Servings

Calories: 2190
Calories from Fat: 1396 (64%)

Amt Per Serving		% DV

	Total Fat 155.1g	207 %
	Saturated Fat 93.1g	465 %
	Monounsaturated Fat 49.6g
	Polyunsanturated Fat 5.2g
Cholesterol 163mg		50 %
Sodium 97.9mg		3 %
Potassium 2453.6mg		65 %
Total Carbohydrate 258.6g		76 %
	Dietary Fiber 44.6g	178 %
	Sugars, other 214g
Protein 31.2g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2190

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