Chocolate Truffles (Paula Peck) Recipe




Chocolate Truffles (Paula Peck) Ingredients

1 each bitter chocolate glaze
2 tbsp rum
1/2 cup dark cocoa, sifted

A Recipe for
Chocolate Truffles (Paula Peck)

 

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If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.


This is a recipe for Chocolate Truffles (Paula Peck) from the recipe cookbook of Recipes-to-go (Dessert)


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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




Chocolate Truffles (Paula Peck) recipe - a tasty recipe for you to add to your collection!

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Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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Chocolate Truffles (Paula Peck)

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.







Chocolate Truffles (Paula Peck) Directions

Cook bitter chocolate glaze until very thick. Cool Add rum.
Refrigerate until very cold and firm. Roll into 3/4 inch balls. Roll
balls in cocoa. Refrigerate or freeze.
From "The Art of Fine Baking" by Paula Peck, copyright 1961

Serves: 1

 

 

 

 

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