Best Truffettes Du Dauphine Recipes

POMMES DAUPHINOISE

Steps:

• Preheat oven to 400 degrees.
• Arrange the potatoes in layers in a buttered 9-inch baking dish, pouring on a little cream and adding butter, salt and pepper to each layer as you go.
• Top with cream, salt, and pepper and bake for 30 to 40 minutes, or until the potatoes are cooked and the top is brown.

OPERA FUDGE

Steps:

• Butter an 8 x 8 x 2-inch baking pan. Butter a large heavy saucepan. Place half-and-half and corn syrup in saucepan. Cook and stir over medium heat until syrup is warm stir in sugar and salt. Continue to stir until dissolved. Cover and cook for 1 minute. Remove lid and cook, without stirring, until temperature on candy thermometer is 240° to 242° F. or soft ball stage Remove from heat immediately and pour onto a marble slab or heatproof counter. Do not scrape saucepan as this could cause fudge to crystallize.Place butter and vanilla in center of hot mixture and cool for 15 minutes or until edges are cool and center is lukewarm. Use a wide spatula to stir and knead candy for 10 to 15 minutes or until it loses its gloss. Add nuts. Press fudge into pan. Cut into 1-inch squares.At high altitudes make temperature adjustments (see below).

TRUFFETTES DU DAUPHINE

Steps:

• In a small mixer bowl at low speed beat chocolate and egg yolks until smooth. Add milk and liqueur and beat until smooth. At medium speed beat in butter, a few pieces at a time, until well blended. Cover and chill for 2 hours or longer.Shape candy into small ovals roll in cocoa. Store in a covered container in refrigerator or freezer.

TRUFFETTES DU DAUPHINE

Steps:

• Melt chocolate in double boiler; cool.
• Add egg yolks, and mix thoroughly.
• Add milk and liqueur; continue to blend.
• Add butter, a few bits at a time, stirring after each addition.
• Continue to beat until mixture is thoroughly blended.
• Cover and refrigerate 2 hours or longer, until mixture is firm.
• Shape into small ovals; roll in cocoa.
• Store in refrigerator or freezer.