Difference between revisions of "Coffee Truffles II"
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* granulated [[chocolate]] or [[cocoa]] | * granulated [[chocolate]] or [[cocoa]] | ||
| − | == | + | == Procedures == |
# Beat the [[yolk]] with the [[granulated sugar|sugar]] until creamy, gradually adding cold and well strained [[coffee essence]]. | # Beat the [[yolk]] with the [[granulated sugar|sugar]] until creamy, gradually adding cold and well strained [[coffee essence]]. | ||
# Separately, cream the [[butter]], then add the coffee cream to the [[butter]]. | # Separately, cream the [[butter]], then add the coffee cream to the [[butter]]. | ||
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# Keep refrigerated. | # Keep refrigerated. | ||
| − | [[Category:Romanian | + | [[Category:Romanian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Chocolate Recipes]] | [[Category:Chocolate Recipes]] | ||
[[Category:Cocoa Recipes]] | [[Category:Cocoa Recipes]] | ||
[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
Latest revision as of 11:20, 15 July 2012
Description
In Romanian: Trufe de cafea II
Ingredients
- 1 yolk
- 8 oz / 250 g confectioner's sugar
- 8 oz / 250 g butter
- 1 teaspoon coffee essence
- granulated chocolate or cocoa
Procedures
- Beat the yolk with the sugar until creamy, gradually adding cold and well strained coffee essence.
- Separately, cream the butter, then add the coffee cream to the butter.
- When everything is well creamed, take teaspoonfuls, make into little balls which you roll into granulated chocolate or cocoa.
- Arrange in special paper molds or on a plate sprinkled with cacao or coffee.
- Keep refrigerated.
