cook and stir semisweet chocolate over very low heat until
For ganache, break chocolate into small pieces in a
art working on melting the chocolate coating. You'll need about
b>for 40 mins to firm up.
Roll into about 40 balls
lass mixing bowl.
Microwave for 30 seconds. Remove and stir
Remove from heat. Add chopped chocolate and let stand 30 seconds
olour, allow them to dry for at least 4 hours.
n medium heat, stirring regularly for 2 minutes, until they start
b. scoop is ideal), mold chocolate into balls, 1 level Tb. at
at and pour over the chocolate, which has been broken
For Macarons:.
Preheat the oven
Bring cream and sugar to a scald.
Stir in butter.
Stir in chocolate.
Stir in liquor.
Refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version.
Pipe or scoop out into a 1 inch ball.
Refrigerate for at least 1 hour, then serve.
Options: Roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.
In a heavy saucepan over low heat, melt chocolate.
In another pan, heat whipping cream to scalding. Slowly add to melted chocolate.
Place pan in bowl of ice water until cool and thickened, stirring frequently. Drop by tablespoonfuls onto waxed paper; coat hands with cocoa and form chocolate into balls.
Serve well chilled.
Makes about 30.
For cake: Preheat oven to
ended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an
For ganache (which should be made
he pork balls: place all the ingredients for the pork balls except the
ooled mixture, forming them into balls, so that the hazelnut is
Combine and mix well first 4 ingredients.
Add and blend remaining ingredients.
Drop by teaspoon onto cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
et simmer for 1 hour. Strain.
For the matzo balls:
Whisk