COGNAC ALMOND TRUFFLES 1/2 pound chopped bittersweet chocolate 4 tablespoons unsalted butter 2 large eggs yolks 1 tablespoon cognac 3/4 cup toasted sliced almonds Melt the chocolate in a double broiler over moderate heat. Stir in the butter until melted. Off the heat whisk the egg yolks until glossy. Add the cognac and refrigerate until solid. Using a teaspoon. Scoop small balls of the truffle mixture on a baking sheet of waxed paper. Roll the truffles between hands then roll in almonds. Refrigerate up to 4 days. Crowd Pleaser --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
