[Sca-cooks] OOP - Cooking at Alton's House
Elaine Koogler
ekoogler1 at comcast.net
Thu Jul 13 08:27:20 PDT 2006
grizly wrote:
> I also use the same muffin dealies to make "Shrewsbury Truffles". Make
> Shrewsbury cake cups using appropriate sized press/plunger in the mini
> muffin pans. Dock and bake to done. Fill with favorite Truffle mixture and
> chill. They ain't flashy, but woth a little Chambord (sp) in the truffle,
> they rock.
>
What Master Niccolo wrote reminded me of Selene's Dreaded Chocolate
Mousse. She shared the recipe several years back and, with a couple of
modifications, I have served it many times with great success, including
in cake cups! I use either superfine sugar (found regular sugar to give
it a grainy texture) or Splenda...only cut down the quantity a bit. And
I use Chambord rather than the vanilla she called for. Top with some
shaved dark chocolate, and it's heavenly. If you don't have the recipe
I can send it.
Kiri
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