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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup sweetened condensed milk 1/2 cup light cream 5 oz high quality semi-sweet chocolate, melted 4 oz unsweetened chocolate, melted 2 egg yolks 2 Tbsp almond liqueur 2 Tbsp red raspberry liqueur (may be purchased at a liquor store) 36 fresh red raspberries Roll Ruffles In: Cocoa powder Powdered sugar Chopped nuts Instructions: Combine sweetened condensed milk and cream in a heavy, medium-sized saucepan. Bring to boiling. Remove from heat and cool 5 minutes. Combine milk mixture with both chocolates in a food processor bowl with a steel blade. Process 5-10 seconds. Scrape down. Add egg yolks and process 5 seconds. Scrape down. Add liqueurs and process 5 seconds. Pour mixture into a small mixing bowl. Place bowl in a larger container with ice packed aroudn the smaller bowl. Be sure no ice or water gets into the mixture. Stir until thick and completely cooled. Remove smaller bowl from ice and whip with electric mixer, fitted with a paddle, about 2 minutes, or until stiff peaks form. Chill until firm (about 1 hour). Use 1 Tbsp of mixture for each truffle. Shape into a ball around a fresh red raspberry. Roll in cocoa powder, chopped nuts, or powdered sugar. Store in a dry cool place. |
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