Subject: Chocolate Hazelnut Truffles
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 08 2002 - 02:04:50 EST
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F O O D F U N N Y
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Here are some funny food one-liners from reader "Nettlehart":
Frankly, Scallop, I don't give a clam. (seen on Cape Cod)
A hangover is the wrath of grapes.
My wild oats have turned to shredded wheat.
Ham and eggs - A day's work for a chicken; a lifetime commitment for
a pig.
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T O D A Y ' S R E C I P E
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Chocolate contains a natural amphetamine called phenylethylamine (PEA
for short), which is the same compound the human body produces when
its owner is in love. Chocolate's supposed powers as an aphrodisiac
were recognized by the ancient Aztecs, and Casanova swore by its
effects. Is it any wonder that we traditionally give a gift of
chocolate
on Valentine's Day?
All recipes this week are adapted from "InterCourses: An Aphrodisiac
Cookbook" by Martha Hopkins and Randall Lockridge (Terrace
Publishing, 1997), available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0965327507/worldwiderecipes
Chocolate Hazelnut Truffles
1/2 cup (125 ml) heavy cream
4 oz (100 g) semisweet chocolate, chopped
1 Tbs (15 ml) hazelnut liqueur such as Frangelico (optional)
1/4 cup (60 ml) finely chopped hazelnuts (filberts)
Bring the cream to a boil in a small saucepan over moderate heat.
Place the chopped chocolate in a small bowl and pour the hot cream
over it. Stir until the chocolate is melted and the mixture is
smooth. Add the optional liqueur and half the chopped hazelnuts.
Refrigerate until the mixture is firm. Scoop with a spoon and roll
into balls about 3/4 inch (2 cm) in diameter. Roll in the remaining
hazelnuts. Makes about 8 truffles.
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