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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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TRUFFLES

From: Bob Schnarenberger, Pittsburgh
Primary category: Desserts

Ingredients

12 oz semi-sweet chocolate (Callebaut is preferred, but you can use chocolate chip bits as well)
3/4 c sweetened condensed milk
vanilla, amaretto, orange or other flavorings

Coatings:
Cocoa powder, powdered sugar, chopped nuts, toasted coconut

Procedure

Melt the chocolate over gently simmering water in a double boiler. As soon as the chocolate is melted, stir in the sweetened condensed milk and beat until the mixture starts to firm and pull together.

Beat in any of the flavorings you prefer -- a teaspoon of vanilla or just two drops of the more powerful flavorings.

Use a small scoop or melon baller and drop the chocolate into a bowl containing one of the coatings. Roll the ball around, then pick it up and gently shape it into a ball. This shouldn't look perfect. They can be a little rough in shape. Then put into small candy cups.

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Truffles - NOTES

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Truffles - REVIEWS

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