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Place heavy cream in a large pot and bring slowly to a boil over medium heat. Turn off the heat and stir in the chopped chocolate. Let stand for 2 minutes then stir well until smooth. Stir in the butter. Pour into the bowl of an electric mixer, and let cool until set. Fit mixer with a paddle and beat the chocolate mixture on medium speed until aerated and fluffy, about 2 minutes. Beat in the liqueur and/or other flavorings. Load ganache into a pastry bag fitted with a half-inch plain tube. Line several baking sheet with parchment or waxed paper. Pipe the truffle mixture out to form 1/2-inch balls. Place pans in the refrigerator to chill thoroughly. To coat the truffles, set up your counter like this: Tray of chilled centers on your left, bowl of melted tempered chocolate in the middle, large pan filled with cocoa powder on your right. (Reverse this if you?re lefthanded.) Pick up a truffle with your left hand. Touch the palm of your right hand lightly onto surface of tempered chocolate. Drop the truffle into your chocolaty right hand and roll it around to coat. Move your right hand over the pan of cocoa powder, turn your hand over, and drop the coated truffle into the cocoa. Repeat the process to coat about 5 truffles, then pick up a fork with your clean left hand and use it to roll the truffles round a bit in the cacao. (A second person can help do this continuously.) Repeat until the cocoa pan is filled with a lot of truffles. Then wash and dry your hands (or enlist your helper to do this); place the truffles in a strainer and shake it over the pan of cocoa powder to dislodge any excess cocoa. Place finished truffles on another paperlined pan to set completely. Truffles do not need to be refrigerated. Repeat coating processes with remaining centers. This recipe yields about 50 truffles. Comment: These candies make great Christmas presents packed into little boxes or baskets. They are involved but can be done easily in large batches. One day of work can yield many gifts. You can make a double of triple batch of truffle ganache and divide it, beating different flavorings into different parts. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6349 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-21-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 50 servings|
|Calories from Fat: 63 (43%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.6mg||3 %|
|Sodium 91.7mg||3 %|
|Potassium 161.6mg||4 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 19.4g|
|Protein 1.6g||2 %|
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Calories per serving: 146
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