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DARK CHOCOLATE TRUFFLES

Source of Recipe

Marilyn Barton my co worker.


Recipe Introduction

These rich chocolate truffles are pure indulgence. Preparation time: 30 min Yield: 3 dozen

List of Ingredients

1/2 cup Heavy Whipping Cream
8 ounces dark sweet chocolate, coarsely chopped*
1/4 cup Butter
2 teaspoons vanilla**
Finely chopped nuts, if desired
Unsweetened cocoa, if desired
Powdered sugar, if desired





Recipe

Combine whipping cream and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth (2 to 4 minutes). Stir in butter until melted. Cool to room temperature (about 30 minutes). Stir in vanilla. Cover; refrigerate until firm enough to shape (at least 8 hours).

To make truffles, shape about 1 teaspoonful chocolate mixture into 1-inch balls. (Mixture will be soft.) Roll in finely chopped nuts, cocoa or powdered sugar, if desired. Refrigerate until firm (at least 2 hours). Cover; store refrigerated or frozen.

*Substitute 8 (1-ounce) squares semi-sweet chocolate, coarsely chopped.

**Substitute 1/2 teaspoon mint extract or 4 teaspoons your favorite liqueur.

Microwave Directions: Place whipping cream and chocolate in microwave-safe 2-cup measure. Microwave on HIGH, stirring after half the time, until chocolate is melted (1 to 2 minutes). Stir until smooth; stir in butter until melted. Cool to room temperature (about 30 minutes). Stir in vanilla. Cover; refrigerate until firm enough to shape (at least 8 hours). To make truffles, follow shaping directions above. Refrigerate until firm (at least 2 hours).

TIP: Mixture can be kept in refrigerator for up to 3 days before forming into balls.