Ingredients
1 1/2 lb good-quality unsweetened chocolate
2 egg yolks
1 cup confectioner's sugar
1/2 cup heavy or whipping cream
4 tbsp (1/2 stick) unsalted butter
1/4 cup scotch whiskey
30 whole shelled hazelnuts
1 cup sifted unsweetened cocoa powder, fo, r dusting
Directions
1. Preheat the oven to 375F.
2. Place 10 oz. of the chocolate in a heavy saucepan, and melt over
low heat. Remove the pan from the heat and set aside.
3. Combine the egg yolks and 1/2 cup of the confectioner's sugar in a
large bowl, and cream until well blended.
4. Combine the cream, butter, and remaining 1/2 c. sugar in a
medium-size saucepan and bring to a boil, stirring until the butter
and sugar are thoroughly melted.
5. Slowly pour the hot sugar mixture over the egg yolk mixture,
whisking constantly. Mix thoroughly and set aside to cool slightly.
Then stir in the melted chocolate and the Scotch; beat for 1 minute.
6. Place the mixture in the refrigerator and chill until firm, 30 to
45 minutes.
7. Meanwhile, place the hazelnuts on a baking sheet and toast them
in the oven for 15 minutes. Remove them from the oven and rub
handfuls of nuts in a kitchen towel to remove the skins. Set them
aside.
8. Roll a spoonful of the chilled chocolate around each hazelnut to
form a truffle about 1 inch in diameter. Set them on a baking sheet
lined with waxed paper, and chill thoroughly in the refrigerator 2 to
3 hours.
9. Melt the remaining 14 oz. chocolate in a heavy saucepan over low
heat. Remove the pan from the heat.
10. Sprinkle a shallow dish generously with cocoa. Dip each truffle
in the melted chocolate, covering it completely. Then lift it out
with a fork and roll it in the cocoa. Arrange the truffles on the
baking sheet again, and chill before serving.
Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins
Servings: 40 servings
Chocolate Scotch Truffles Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
Recipes as a concept can be observed back into distant history, in fact as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, these, ancient records were just very simple pictorial recipes for preparing meals.
As our culinary historical trip moves to more modern times there are some interesting books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of food on the tables of the rich and powerful of the period. When we get to the 1900s, recipe publications are greatly in demand due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Chocolate Scotch Truffles recipe.
