Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Chocolate Truffles




Source of Recipe


Body Ecology
Yield: About 40 Truffles

8 ounces unsweetened chocolate

1¼ cups salted butter, softened

12 ounces heavy cream

1 tablespoon plus 1 teaspoon Brandy

½ teaspoon Body Ecology Liquid Stevia Concentrate

Break the chocolate into 1-inch pieces, then slowly melt it in a double boiler set over medium-low heat (the water should be simmering gently, not boiling).
Stir in the butter, 1 or 2 tablespoons at a time, until the mixture is smooth and glossy. Slowly stir in the cream and Stevia.
Remove from the heat, then stir the vanilla and brandy flavorings into the chocolate until smooth and well combined. Pour into a shallow bowl and refrigerate about 45 minutes, or until firm.
Using a melon baller or teaspoon, scoop the chocolate into 1-inch balls and place them on a cookie sheet lined with waxed paper. Frequently dipping the melon baler in hot water will make forming the balls easier. Store uncovered in the refrigerator.
Before serving, let the truffles stand at room temperature about 30 minutes.

Variation

If desired, roll the just formed truffles in crushed nuts, shredded coconut, unsweetened cocoa powder, or other decorative coatings.

*Note: Be sure to adjust the amount of Stevia to accommodate the bitterness of different chocolates