Difference between revisions of "Coffee Truffles I"
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# Cream the [[butter]] with the [[granulated sugar|sugar]] and raw [[yolk]], add a tablespoon of very concentrated and strained [[coffee]] essence, then the 3 hard boiled [[egg yolk|yolks]]. | # Cream the [[butter]] with the [[granulated sugar|sugar]] and raw [[yolk]], add a tablespoon of very concentrated and strained [[coffee]] essence, then the 3 hard boiled [[egg yolk|yolks]]. | ||
# Mix everything very well. | # Mix everything very well. | ||
Latest revision as of 11:20, 15 July 2012
Description
In Romanian: Trufe de cafea I
Ingredients
- 1 tablespoon cold coffee essence
- 1 raw yolk
- 8 oz/250 g sugar
- 8 oz/250 g sugar
- 8 oz/250 g butter
- 3 hard boiled sieved yolks
- cocoa
Procedures
- Cream the butter with the sugar and raw yolk, add a tablespoon of very concentrated and strained coffee essence, then the 3 hard boiled yolks.
- Mix everything very well.
- Put cacao on a plate and roll each little piece (teaspoonfuls) taken from the dough into the cacao.
- Put the truffles into special bon-bon papers.
- They can also be served on a plate garnished with granulated chocolate.
- Keep refrigerated.
