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Fried
Chocolate Truffles |
Marion
created this recipe after seeing a similar one on the Great Chefs
of Europe TV program.
4 one-ounce squares semi sweet chocolate
2 one-ounce squares unsweetened chocolate
1⁄2 cup cream
1 tablespoon cognac
2 - 3 tablespoons flour
1 beaten egg
2 - 3 plain bread crumbs
2 - 3 tablespoons pecan meal
Melt and combine chocolate, cream and cognac in double boiler. Put
in shallow pan. Chill in fridge. Use small ice cream scoop or melon
baller and roll into balls. Finish by hand, freeze.
Dredge in flour then egg, then dredge in mixture of bread crumbs
and pecan meal. Deep fry at about 360º. Serve warm with vanilla
ice cream.
-Marion Bates
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