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)

 

The bagel, an unsweetened doughnut with rigor mortis.

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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Chocolate Truffles (Paula Peck)

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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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