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Published : November 27, 2006 |
Author : admin
Category : Cooking/Recipes | Total Views
: 90 | Unrated
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Makes 30 servings:
Preparation time: 1 hour.
Ingredients
9 ounces bittersweet chocolate
2 tablespoons heavy cream
2 tablespoons cognac or rum
1 1/4 cups apricots, finely chopped
1/2 cup hazelnuts, finely chopped
2 tablespoons crystallized
ginger, minced
2 tablespoons confectioners sugar, sifted
30 hazelnut halves
Step 1:
Line a large baking sheet with baking parchment or aluminum foil.
Step 2:
In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted.
Step 3:
Remove from the heat and beat in the cream and cognac. Blend in the
apricots, chopped hazelnuts, ginger, and confectioners sugar. Stir well
to combine.
Step 4:
Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.
Step 5:
In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.
Step 6:
Using a fork, dip each
truffle into the melted chocolate, allowing any excess to run off.
Place the truffles on the prepared baking sheet. Top each with a
hazelnut half and chill.
Step 7:
When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.
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Introduction:
The Cajuns, who arrived in New Orleans in the mid-1700s, came from southern France via the Acadian colony of Nova Scotia. Many of their foods, such as this Cafe Brulot, are French. (Cafe is coffee, and brulot refers to the burning brandy.) |
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