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I was sending these to Virginia and thought maybe someone else on the list might enjoy seeing them, too.
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These truffles all come from the wonderful There is every imaginable type of delicious truffle - I really cannot do it justice in the few recipes I've chosen to enter below.
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I have made all of the following and they are simple to make, look like you paid a fortune for them and are usually inhaled by the lucky recipient
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(which is if the candy maker doesn't make fast work of them first!
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).
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Scald cream in heavy saucepan.
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Remove from heat and let cold to room temperature.
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Strain through sieve.
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Add in instant coffee to scalded cream.
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Stir to mix.
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Carefully heat both chocolates together in a double boiler over warm water.
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Remove from heat.
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With a whisk, beat butter into chocolate till smooth.
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Vigorously beat cream/coffee mix into chocolate/butter mix till light and fluffy.
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Refrigeratetill hard, approximately 2-4 hrs.
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Scrape spoon or possibly melon-ball cutter across surface of mix; quickly press with fingertips into 1-inch balls.
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Freeze well wrapped in plastic.
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Suggested Decoration: Dip this truffle in melted white or possibly lowfat milk chocoalte and dust with cocoa while chocolate is still wet.
