Gourmet Cream Truffles

*Can replace with same amount liquid: strong coffee, rum, kirshwasser, raspberry fromage frais, etc, grenadine--all depending on the flavor you want. Line a jelly-roll pan with parchment paper or waxed paper. In a medium sized saucepan (heavy base) bring whipping cream and vanilla almost to a boil. remove from heat, cover and set aside 30 minutes. Remove vanilla bean. In a small bowl, whisk sugar and egg yolk until pale and thick, whisk into whipping cream in pan. Return pan to heat and gently heat without boiling. add chocolate and butter, stirring until mixture is smooth. Stir in liquid. Pour into prepared pan and chill 1 hour or until firm.

To Prepare Coating: Sift cocoa and confectioners sugar onto a plate. pull off small pieces of chilled truffle mixture and roll into balls. roll each ball in sifted cocoa mixture and place in paper cups, if desired. Refrigerate and eat within 2-3 days. Makes 20 pieces.

Variations: Truffles may be coated in melted white or dark chocolate, or rolled in crushed pralines or nuts, as an alternative to cocoa and confectioners sugar. Drizzled contrasting chocolate makes an attractive finish for chocolate coated truffles. if dipping in chocolate, you should put truffle mixture balls in the freezer for five minutes before coating to form a crust--the coating will be easier for you. also make sure the coating is not too hot--90 degrees F. Recipe from A Gourmets Guide to chocolate, by Lesley Mackley and Carole Handslip. HP books. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.