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Luscious Chocolate Truffles




Source of Recipe


Betty Crocker Appetizers and Desserts






List of Ingredients



• 1 bag (12 ounces) semisweet chocolate chips (2 cups)
  
• 2 tablespoons butter or margarine
  
• 1/4 cup whippng (heavy) cream
  
• 2 tablespoons liquer (almond, cherry, coffee, hazelnut, Irish cream, orange, raspberry, etc.), if desired
  
• 1 tablespoon shortening
  
• Finely chopped nuts, if desired
  
• Finely chopped dried apricots, if desired
  
• White baking bar, chopped, if desired
  






Instructions



1. Line cookie sheet with aluminum foil or parchment paper. Melt 1 cup of the chocolate chips in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
   
2. Drop mixture by teaspoonfuls onto cooki sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
   
3. Heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Return to cookie sheet. Immediately sprinkle nuts and apricots over some of the truffles. Refrigerate 10 minutes or until coating is set.
   
4. Heat baking bar over low heat, stirring constantly, until melted. Drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.
   






Final Comments


About 15 truffles.