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Chocolate Timbales
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Champagne Truffles
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Blintz Souffle
Champagne Truffles


      8 ounces cream
      1 pound bittersweet chocolate
      1 ounce butter
      1 ounce cognac
      1 pound bittersweet chocolate
      1 pound cocoa


    It is important to use an excellent quality chocolate when making truffles since it is  the primary ingredient.

    Bring the cream to a boil and pour it over the cut chocolate. Allow to stand 1-to-2  minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an  electric mixer (using a paddle attachment if available) on medium speed until light. Beat  in cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted  with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a  deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa,  shaking the pan to cover them. After the coating sets, shake the truffles in a strainer to  remove the excess cocoa.

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