Strawberry Truffles
8 oz Milk chocolate
1/2 c Unsalted butter (room temperature)
3 Egg yolks at room temperature
1/2 c Strawberry Preserves
2 c Pink colored sugar (for decoration)
Melt chocolate in double boiler over hot water just until melted.
Remove from heat.
Vigorously beat butter and egg yolks into chocolate. Over hot water,
Slowly bring to 160F and remove from heat immediately. (This will
kill any bacteria which might be present in the egg yolks. If you
know your egg yolks are safe, you may skip this step.)
Fold in strawberry preserves, mixing thoroughly. Chill until firm
(1-3 hours).
Scrape spoon or melon-ball cutter across surface of mixture; quickly
press with fingertips into 1-inch balls. Freeze well wrapped in
plastic.
Suggested Decoration: Lightly dip truffles in pink colored sugar.
Chill until firm. (plm note: May also dip truffles in confectioners
coating which has been left white, or tinted pink. Sprinkle while
still wet with the pink colored sugar. It is fun to bite into the
pure white truffle and find the chocolate surprise inside.)
Notes: Everyone is crazy about strawberries and chocolate. This
truffle combines both flavors for an anytime of the year strawberry
feast.
Yield 42-45 Truffles
Source of Recipe: Pam Williams and Rita Morin,
"Oh Truffles by Au Chocolat |