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Slowly melt the chocolate in the water, bring to a gentle boil, remove from the fire, and add the yolks, beating with a spatula, then replace on a low fire to poach the eggs in the chocolate. Do not stop beating. Remove from the fire and add the butter and the praline paste. Let cool, beating from time to time (this cooling takes a rather long time). When the mixture begins to solidify, take some with a spoon, place it in some grated chocolate (prepared in advance), and shape to resemble real truffles. These truffles keep a week. To keep a longer time, substitute vegetable shortening for the butter. Source : The Art of French Cooking Posted by: Rina de Jong
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|Serving Size: 1 Serving (987g)|
|Recipe Makes: 1|
|Calories from Fat: 2814 (76%)|
|Amt Per Serving||% DV|
|Total Fat 312.7g||417 %|
|Saturated Fat 167.8g||839 %|
|Monounsaturated Fat 99.7g|
|Polyunsanturated Fat 25.4g|
|Cholesterol 5451.9mg||1678 %|
|Sodium 1358.2mg||47 %|
|Potassium 1318.8mg||35 %|
|Total Carbohydrate 147.8g||43 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 140.2g|
|Protein 83.3g||119 %|
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Calories per serving: 3711
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