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My Belgian Sweet (Paul Oorts)! |
Belgium
is known for 2 things beer and chocolate. If you
are lucky you can try out some of the many wonderful beers in
Belgium. As to truffles, here is an easy recipe that will satisfy
even a discriminating Belgian palate as long as you use good
quality chocolate
4
oz. unsweetened chocolate
4
oz. good Belgian sweet chocolate (I use dark chocolate, but
you could also
use
milk chocolate)
1
1/2 c. toasted, peeled hazelnuts
1
c. confectioner's sugar
1
c. heavy cream
2
T. hazelnut liquor or Creme de Coco (Bailey's Irish Cream
makes a good Celtic continental flavor too)
In
a microwave or in a double boiler, melt the chocolate. In a
food processor, process the nuts and sugar for 5 minutes. Add
the liquor and melted chocolate until well blended. Whip the
cream until stiff.On low in the mixer, combine the nut mixture
and whipped cream just until blended. Chill. Shape into small
balls and roll in cocoa, confectioners sugar, combined confectioners
sugar & cocoa, ground hazelnuts or ground toasted coconut
(the latter isn't very Belgian, but tastes great). Serve at
room temperature but store in the refrigerator.
To
toast coconut, stir over medium heat in a DRY cast iron or
heavy bottomed frying pan for a few minues until brown.
To
toast the hazelnuts, put on a baking sheet and bake for abut
30-45 minutes at 400 degrees or until brown. Skins will rub
off easily after toasting.
Oven
Fries and Scones at the Hedge School
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