[Sca-cooks] Favorite chocolate truffle recipe?

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Anne-Marie Rousseau:
>Hey from Anne-Marie
>Adamantius sez:
>
>"Thanks! I'll try to post the final recipe in some form, when I'm done."
>
>That would be grand, especially if you scale it down a bit ;).
>So in your considered experience would a couple Tablespoons of flavoring
>work for a batch that involves 8oz of chocolate?
>
>--AM, who added too much frangelico to the fudge this year. Tastes great
>but its more a sticky ganache texture than fudge. Oh well!
>
>PS, if your Spawn keeps acting up, I'd happily consider a swap...let the
>munchkin come to seattle and I'

I believe he may have heard rumors of salmon in the area, and there 
are plenty of aikikais. He'll be happy.

A Tablespoon of reduced champagne syrup would probably be fine. I 
just did the reduction of a full bottle for my batch, and got about 
two Tablespoons of a syrup, which, when cooled to room temp., was 
about as thick as honey. If truffles are eaten at or near room temp, 
we wouldn't be talking about the addition of a lot of water to loosen 
up your mixture.

Adamantius