In this recipe I’ve taken the shape of a popular Japanese sugar-coated bean confection and made it over in chocolate to appeal more to American tastes. This East-West sweet is best served with coffee or tea after a simple dessert of fresh fruit. Serve these cross-cultural chocolate truffles alone or paired with either Felicity Swirls or Pine Needle Candies.
I’m indebted to my chocolate-adoring colleague Lori Longbotham for the glorious truffle-mixture recipe.
Break the chocolate into pieces, then chop it fine using the steel blade of your food processor. Transfer the chocolate to the top of a double boiler and melt it over simmering water. Stir gently.
In a small saucepan, mix the sugar and cream together. Scald this mixture.
Stir the scalded cream and softened butter into the melted chocolate. Stir to combine well, then allow the mixture to cool to room temperature. With an electric mixer, beat the mixture until it resembles buttercream. Cover and chill thoroughly. (You can even freeze it if you like.)
With a small spoon (or a large melon bailer), scoop out thirty portions of the truffle mixture. Roll these in
© 1985 Elizabeth Andoh. All rights reserved.