*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chocolate                        Candies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       oz           Chocolate
    1 1/2   oz           Butter
    2       oz           Powdered sugar
    2       tb           Fresh cream
   Preparation: Put cream, butter and grated chocolate
   into a pan. The chocolate need not be grated fine. The
   cream can be replaced by skimming the top off raw milk
   poured into a wide basin and allowed to settle. Melt
   butter, chocolate, and cream in a double boiler,
   stirring to mix well. When melted, remove the double
   boiler from the fire, leaving the hot water in the
   bottom pan to keep it warm. Sift the powdered sugar in
   slowly, so that it will not form lumps, stirring
   constantly. Let stand 24 hr. in a cool place. (In
   winter, 12 hr. in a cold room will do.) At the end of
   this time, cut a piece of this chocolate about the
   size of a small nut, using a knife or spoon. Roll it
   into a ball in the palm of the hand until the outside
   of the bonbon begins to melt a little. Then roll it in
   grated or granulated chocolate, which will stick to it
   perfectly. Let stand 2 hr. before serving, but in a
   place that is not too cold, because these truffles are
   better when they are a little soft. Instead of rolling
   them into balls, you can also shape them to look more
   like truffles.
   Source   : The Art of French Cooking Posted by: Rina
   de Jong
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