Ingredients:

  • 1/2 lemon
  • 2 ripe Bartlett pears
  • 1 tablespoon dried currants
  • 1/2 cup pear nectar
  • 1 (750 milliliter) bottle Champagne or other sparkling white wine

    Cooking Directions:

    1. Chop chocolate, and place in a bowl. Bring cream to a boil in a small, heavy saucepan; pour over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight.

    2. Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball. Continue until mixture is used up. Roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks. 

    Recipe Provided By:  MARTHASTEWART.COM
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