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Chocolate Truffles Iv

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      Title: CHOCOLATE TRUFFLES IV
 Categories: Chocolate
      Yield: 1 Servings
 
    190 g  Sugar
     75 g  Powdered chocolate
    125 ml Whipping cream
     60 g  Unsalted butter
 
  1.  Put all ingredients in a solid sauce-pan, mix while bringing
  slowly to the boil.
  
  2.  Boil gently.
  
  3.  After two minutes you will have a wonderful icing for cakes, and a
  sauce for ice cream.
  
  4.  After six minutes (or a little longer if you want your truffles
  harder) take sauce-pan off heat and allow the mixture to cool
  slightly. At this point you can add dark rum or any other liqueur if
  you wish. Cool in the refrigerator for about one hour.
  
  5.  Form into balls about the size of large marbles and roll them in
  powdered chocolate. Cool to room temperature, or chill.
  
  Author's Notes: I found this recipe in the flight magazine for a trip
  from London to Vienna. I think Vienna is probably the best place in
  the world for cakes and sweets. Whatever you do, never go to Vienna
  if you are on a diet. This is also the only recipe I have ever
  collected that is in cups rather than grams!
  
  Difficulty    : easy. Precision
  : measure the ingredients.
  
  Recipe By     : Martin Prime. Rutherford Appleton Laboratory, Chilton,
  Didco
 
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