Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Chocolate Silk Truffle


1+1/4 lb (570 g) bitter chocolate
6 oz (170 g) butter
3/4 cup (190 ml) sugar
6 large eggs
1/4 (60 ml) cream
1/2 tsp (2 ml) vanilla extract
2 tsp (10 ml) ground ginger

Melt the chocolate in a pan set over hot water. Cream together the butter, sugar, and ginger in an electric mixer. Using the whip attachment, or a hand held whisk, add the eggs one at a time, scraping down the sides of the bowl often. Add the warm chocolate, stir in the cream and vanilla, and pour into individual serving molds of your choice. Chill for 4 to 6 hours. Alternately, place the mixing bowl in the refrigerator for 4 to 6 hours, and use a small scoop or spoons to form balls or quenelles.

Serves 8 to 12.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.