Recipe - Bitter Chocolate Truffles

One half cup Unsalted butter; well
softened
1 lg Egg; well beaten
3 ounce Unsweetened chocolate;
broken into 6 pieces
1 tablespoon Strong coffee
About 1 pound confectioners
sugar, sifted
One half cup Heavy cream
1 tablespoon Vanilla extract
One half cup Chocolate threads or grated
chocolate

In a mixing bowl, whisk the butter together with the egg until evenly
blended. In a double boiler over gently simmering water, combine the
chocolate and the coffee and melt, stirring occasionally.

In a large mixing bowl, place about 2 One half cups of the confectioners sugar.
Add the butter and egg mixture, the melted chocolate mixture, cream and
vanilla. Stir well and, if necessary, add more sugar to make the mixture
into a paste stiff enough to handle. Roll the paste quickly into little
balls, using about 2 heaping teaspoons for each one. Roll the balls in the
chocolate threads. Chill until firm, on a tray lined with parchment paper
in the refrigerator. If desired, layer the balls with parchment in an
airtight cookie tin and store in the refrigerator for up to 1 week.

From Too Hot Tamales Show # 6208

Recipe by: Susan Feniger and Mary Sue Miliken

Posted to BakeryShoppe Digest V1 #180 by Sean Coate swcoate@peganet.com
on Aug 04, 1997