---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 20 Servings
            -Andrea Johnson IV-FPBB58D
     1/3 c  Heavy whipping cream
       1    Vanilla bean
       1    Egg yolk
       1 tb Sugar
       1 ts Sugar
       2 tb Unsalted butter
       2 ts Creme de cocoa*
       1 tb Unsweetened cocoa powder
       1 ts Unsweetened cocoa powder
       2 tb Confectioner’s sugar
   *Can replace with same amount liquid: strong coffee, rum, kirschwasser,
   raspberry fromage frais,ect,grenadine--all depending on the flavor you
   want. Line a jelly-roll pan with parchment paper or waxed paper. In a
   medium sized saucpen (heavy base) bring whipping cream and vanilla almost to
   a boil. remove from heat, cover and set aside 30 minutes. Remove vanilla
   bean. In a small bowl, whisk sugar and egg yolk until pale and thick,
   wi\hisk into whipping cream in pan. Return pan to heat and gently heat
   without boiling. add chocolate and butter, stirring until mixture is
   smooth. Stir in liquid. Pour into prepared pan and chill 1 hour or until
   To Prepare Coating: Sift cocoa and confectioner’s sugar onto a plate. pull
   off small pieces of chilled truffle mixture and roll into balls. roll each
   ball in sifted cocoa mixture and place in paper cups, if desired.
   Refrigerate and eat within 2-3 days. Makes 20 pieces. Variations: Truffles
   may be caoted in melted white or dark chocoalte, or rolled in crushed
   pralines or nuts, as an alternatve to cocoa and confectioner’s sugar.
   Drizzled contrasting chocolate makes an attrative finish for chocolate
   coated truffles. if dipping in chocolate, you shoyuld put truffle mixture
   balls in the freezer for five minutes before coating to form a crust--the
   coating will be easier for you. also make sure the ca\oating is not too
   hot--90 degrees F.
   Recipe from A Gourmet’s Guide to chocolate, by Lesley Mackley and Carole
   Handslip. HP books.