Subject: Chocolate Hazelnut Truffles
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 02 2000 - 02:40:05 EDT
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F O O D F U N N Y
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As you all know, I am morally and philosophically opposed to using
canned soups in recipes, but I have no problem with using them in
jokes. Here's a good one from reader "Budster":
In an attempt to attract a more modern, hipper, high-tech type of
customer, Campbell's Alphabet Soup now comes with spell checking.
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T O D A Y ' S R E C I P E
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Yesterday I goofed (as several thousand of you pointed out) and
omitted the quantity of butter from the hollandaise recipe. Sorry
about that. Here is the corrected version:
Quick Hollandaise Sauce
8 Tbs (120 ml) unsalted butter
3 egg yolks
2 Tbs lemon juice
Salt and white pepper to taste
Melt the butter over a low flame until it begins to bubble. Remove
from heat. Put the egg yolks, lemon juice, salt and white pepper in
the container of an electric blender. Cover and blend on high speed
for about 5 seconds. Remove the cover and add the butter in a slow
stream, blending at high speed for approximately 30 seconds more. The
sauce should be smooth with no traces of unincorporated butter. If it
is not, replace the cover and continue blending until the butter is
completely incorporated, scraping the sides of the blender (with the
motor off) if necessary. Makes about 1 cup.
This recipe needs no explanation as to why I chose it to close out our
"Extravagant Feast" theme.
Chocolate Hazelnut Truffles
6 oz (180 g) unsweetened chocolate, chopped
8 Tbs (120 ml) unsalted butter
4 Tbs (60 ml) cream
2/3 cup (160 ml) sifted confectioner's (powdered) sugar
4 Tbs (60 ml) finely ground hazelnuts
Cocoa, chocolate pastilles, or chocolate shot for covering
Melt the chocolate and butter together in a double boiler or in a
heavy pot over very low heat. Stir in the cream. Add the sugar and
hazelnuts gradually, stirring to eliminate lumps before adding more.
Cover and refrigerate for at least 4 hours. Form individual balls by
rolling about a teaspoonful (5 ml) in between the palms of your hands.
The warmth of your hands will melt the surface just enough for the
covering to adhere. Roll in the covering and refrigerate. For best
flavor, remove from refrigerator 2 hours before serving. Makes about
6 oz (175 g).
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