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Chocolate Truffles




Source of Recipe


From 500 Treasured Country Recipes by Martha Storey & Friends


List of Ingredients




2 cups semisweet chocolate chips
6 Tbsp. unsweetened cocoa powder
1/4 cup heavy cream
1 tsp. vanilla
6 Tbsp. butter, softened


Recipe



In a small saucepan, combine the chocolate chips, cocoa, and cream. Stir over very low heat until the chocolate has melted. Remove from heat and stir in the vanilla, then the butter. Chill the mixture until firm enough to work with. Form into whatever size balls you wish. Store truffles in an air-tight container for up to three weeks. Truffles may also be frozen for up to two months.

VARIATIONS: The balls may be rolled in cocoa, then put on waxed paper to dry. For an adult version, you can eliminate the vanilla and add 1 Tbsp. of Grand Marnier, Amaretto, Kahlua or any other liqueur. Coffee lovers will enjoy Mocha Truffles. Follow the basic recipe but add along with the chocolate, 1 Tbsp. of instant coffee granules. For a stronger coffee flavor, mix more instant coffee powder with the cocoa for rolling (three parts cocoa to one part coffee powder).