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Yield: 150 medium-sized truffles

Dark Chocolate 2 lb. 1 kg
Unsalted Butter 1 lb. 500 g
Heavy Cream 1 pt. 500 ml
Brandy 4 oz. 120 ml

1. Chop the chocolate and butter into small pieces and place in a large
metal bowl.
2. Bring the cream to a boil. Immediately pour the hot cream over the
chocolate and butter. Stir until the chocolate and butter have completely
3. Stir in the brandy. Pour the ganache into a flat, shallow, ungreased
pan and chill until firm.
4. Shape the ganache into rough balls using a melon ball cutter.
Immediately drop each ball into a pan of sifted cocoa powder or
confectioners sugar, rolling it around to coat completely.
5. Truffles can be stored in to refrigerator for 7-10 days. Allow them to
soften slightly at room temperature before serving.

My sister has made these several times. It's an easy recipe, that can't be
beat! :)

Pierre Duez duez@ecf.toronto.edu
Eng Sci 0T0 http://www.ecf.toronto.edu/~duez

Diplomat: A person who tells you to go to hell in such
a way that you actually look forward to the trip.

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Highly recommended by Pierre Duez. I'll be replacing this recipe with the ones Jeremy and I made at Christmas