Recipe - Bevs Truffles

8 ounce Dark or Light CHOCOLATE
One fourth cup WHIPPING CREAM
1 tablespoon BUTTER
2 One half tablespoon CHAMBORD; or COGNAC (or your
choice)

Scald Cream & Butter together (45 sec in Radar Range) Stir to Melt chopped
Chocolate when smooth, mix in Scalded Cream and butter When smooth, mix in
Booze Pour in small bowl, let firm up at room temp, Form into balls w/scoop
Let sit overnight on waxed paper to firm (Reform balls if necessary) Dip in
Dark or Light melted CHOCOLATE COATING

~Use dipping fork to dip balls

~Always use double boiler "off" the stove Heat water in bottom, take off
stove and then put double boiler top filled with finely chopped coating on
the bottom to melt

~Do not cover melting chocolate, or it will form steam

~Do not get even ONE drop of liquid into chocolate

~Do not overheat Chocolate

~Use good quality chocolate

Posted to KitMailbox Digest by ClayCooker ClayCooker@aol.com on Dec 11,
1997