[Sca-cooks] OOP- Bruffle Recipe

[Elaine Koogler]

King's Taste Productions wrote:
> This looks good!
> This comes from someone in my CSA. 
> Christianna
>  
>  
> -----Original Message-----
> From: mellowbellies at yahoogroups.com
> [mailto:mellowbellies at yahoogroups.com] On Behalf Of Peter Bluestone
> Sent: Friday, September 15, 2006 11:19 AM
> To: mellowbellies at yahoogroups.com
> Subject: [MellowBellies] Chocolate creation recipe
>  
>
> Bruffle recipe
> I really enjoy the baking chocolate from suenos. However like most
> middle age chocolate lovers, I could do with out the excess calories in
> brownies due to lots of butter, sugar and eggs. Thus I have been on a
> quest to make an easy truffle/fudge creation with the maximum chocolaty
> goodness but a minimum of the other stuff that adds fat and calories.
> Here is my best effort to date. It is pretty easy, hope you enjoy. 
>
> Ingredients:
> 4 oz Suenos chocolate (1/4 lb)
>
> 6 oz Milk (I use low fat soy milk, use what ever you have)
>
> 2 1/2 tablespoons Butter
>
> 5 tablespoons Sugar
>
> Pinch salt
>
> ½ tsp Vanilla
>
> Coarsely Chop chocolate and butter 
> Combine chocolate, butter, milk, salt, and sugar in double boiler over
> moderate heat.
> Stir until smooth consistency,
> Cook for 3-5 minutes
> Remover from heat add vanilla
> Pour into a greased shallow pan
> Refrigerate for about an hour 
> When slightly set, sift powdered cocoa on top. 
> Cover and return to the refrigerator. 
>
> The end result is combination of fudge and truffle. This recipe is
> probably too bitter for most kids. You can also add additional
> ingredients such as nuts, raisins etc. or just enjoy the chocolate.
>
> Double boiler note:
> As the microwave, for the most part, has made the double boiler
> obsolete, many of you may not have one. Not to fear, I don’t have one
> either. However since no lid is required for this recipe you can
> improvise pretty easily. Just use a pot and a heatproof bowl that fits
> inside the pot snuggly. It should make a good seal, you don’t want too
> much steam escaping when cooking, it will hurt you. 
>  
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>
>   
This looks wonderful! But what is sueonos chocolate? Can I sub dark 
semi-sweet chocolate? Also...as I've been able to successfully sub 
Splenda for sugar in a mousse, I suspect it will work here as well!

YUMMMMMMM.....

Kiri (the resident chocoholic!)

-- 
Remember, if you ever need a helping hand, it's at the end of your arm. 
As you get older, remember you have another hand: the first is to help 
yourself, the second is to help others 

                        -- Audrey Hepburn