[Sca-cooks] Favorite chocolate truffle recipe?

[Sue Clemenger]

I have truffle recipes that are flavored with liqueurs.  You do not need
to boil them down--just add a tablespoon or so for flavoring (recipes at
other end of the house, so I'm not sure of exact amounts).
--maire

Stefan li Rous wrote:
> 
> Olwen commented:
> > whereas, Kirsch is a much more pleasant mouth feel and
> > taste.  I have been giving out small bottles of it to folks for the
> > holidays
> > and wow do they like it.  I use it in making truffles, fruit or nut
> > quickbreads, cheesecakes, poundcakes, marinades and a nice addition to
> > a
> > milkshake.
> Okay, do you need to boil this down to make a syrup as Adamantius was
> suggesting for champagne? Or just mix it in with the chocolate as is?
> > I have recently re-discovered orange flavor liquours too.
> Hmmm. I do have a bottle of orange liquor I bought when I was last in
> Mexico. Chocolate and orange. This has possibiiities. Particularly
> rich, dark chocolate. Rolled in orange peel? Or candied orange peel.
> 
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> 
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