Louisiana Eats!
5:06 pm
Wed February 8, 2012

Sweet Shop & Sweets' Memoir

Bittersweet Confections owner Cheryl Scripter discusses her job as a chocolatier. Then, author Ellen Sweets shares her stories about cooking with political commentator Molly Ivins.

Basic Chocolate Truffles (Yields 40)


1 1/2 lb. good quality unsweetened or bittersweet chocolate

2 egg yolks

1 cup confectioners' sugar (powdered sugar)

1/2 cup heavy cream

1 cup sifted, unsweetened cocoa powder for dusting


Melt 10 oz. of chocolate in a microwave or double boiler.

Cream together 2 egg yolks and 1/2 cup confectioners' sugar. Combine the cream, butter and remaining 1/2 cup confectioners' sugar in a heavy saucepan and bring to a boil, stirring constantly.

Slowly, whisk the hot sugar mixture into the egg mixture. Cool slightly and temper with the chocolate.

Roll in tempered chocolate, cocoa powder or confectioners' sugar. Fill with dried fruits, toasted nuts, candied citrus peel, liquors, etc.

Chill before serving.

And don't forget to enter our Culinary Quiz!

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