Ingredients
190 g sugar
75 g powdered chocolate
125 ml whipping cream
60 g unsalted butter
Directions
1. Put all ingredients in a solid sauce-pan, mix while bringing
slowly to the boil.
2. Boil gently.
3. After two minutes you will have a wonderful icing for cakes, and a
sauce for ice cream.
4. After six minutes (or a little longer if you want your truffles
harder) take sauce-pan off heat and allow the mixture to cool
slightly. At this point you can add dark rum or any other liqueur if
you wish. Cool in the refrigerator for about one hour.
5. Form into balls about the size of large marbles and roll them in
powdered chocolate. Cool to room temperature, or chill.
Author's Notes: I found this recipe in the flight magazine for a trip
from London to Vienna. I think Vienna is probably the best place in
the world for cakes and sweets. Whatever you do, never go to Vienna
if you are on a diet. This is also the only recipe I have ever
collected that is in cups rather than grams!
Difficulty : easy. Precision
: measure the ingredients.
Recipe By : Martin Prime. Rutherford Appleton Laboratory, Chilton,
Didco
Servings: 1 servings
Chocolate Truffles Iv Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
Recipes as a concept can be tracked back into antiquity, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, generally, these early cook books were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to academics are a few stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Much later, in Roman times a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also tells us how the Romans used many aromatic flavors, including many that are still in use today such as bay, mint and dill. Continuing our culinary historical journey, there are some books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is popular today, but instead recipes for the types of meals on the menus of the rich and wealthy people of that time. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the East, including spices like rosemary and coriander. The introduction of these new herbs and spices prompted a surge in recipe manuscripts, many of which are now in private collections. Over the succeeding few hundred years, the wealthy families of the West strove to serve up the most exotic banquets, and as a result the best chefs and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking books were greatly in demand mostly due to increased literacy, people having increased free time and having more disposable income. The TV revolution brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chocolate Truffles Iv recipe.
