Recipe - Cognac-Almond Truffles

One half pound Chopped bittersweet
chocolate
4 tablespoon Unsalted butter
2 lg Eggs yolks
1 tablespoon Cognac
Three fourths cup Toasted cut or sliced up almonds

Well, here are some recipes. I just finished parousing my MotherinLaw's
copy of Food & Wine (12/97). Thought to share some that caught my eye.
Radiation treatment are on there way...Haven't lost my hair, yet. :) Shalom
and good eatn'.

Melt the chocolate in a double broiler over moderate heat. Stir in the
butter until melted. Off the heat whisk the egg yolks until glossy. Add the
cognac and refrigerate until solid.

Using a tsp. scoop small balls of the truffle mixture on a baking sheet of
waxed paper. Roll the truffles between hands then roll in almonds.
Refrigerate up to 4 days. By Jacques Pepin

Posted to JEWISHFOOD digest V97 #335 by Sara Sutherland msuther@gte.net
on Dec 28, 1997