Recipe by Marg (CaymanDesigns)
I made these one year and gave them as Christmas gifts. They were the most popular presents I ever gave! I can't remember yield and times exactly now so they are a guess with cook time being chill time.
Top Review by Fred Grier
I was concerned at first - with so much butter in this recipe, it made the balls very difficult to coat. However, I improvised with a thick coat of the suggested white icing over the mess of chocolate. Since I added peppermint instead of vanilla, I decided to sprinkle peppermint flakes (from dicing up candy canes) on top. Recipients were thrilled. they told me that these were better than store bought! I've received so many e-mails and thanks for my hard work. These are worth the trouble.
- 1 2⁄3 cups whipping cream
- 1⁄2 cup real butter (no substitute)
- 8 ounces semisweet baking chocolate, chopped
- 1 1⁄3 cups semi-sweet chocolate chips, chopped
- 1 tablespoon vanilla extract or 1 tablespoon liqueur
- 12 -18 ounces semi-sweet chocolate chips or 12 -18 ounces milk chocolate chips
- 2 -3 tablespoons shortening
- 1⁄4 cup powdered sugar
- 1⁄4 teaspoon milk
Directions See How It's Made
- In saucepan, combine whipping cream & butter.
- Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
- Stir in vanilla.
- Pour into shallow glass dish.
- Cover; chill until firm.
- With spoon scoop mixture into 1 inch balls.
- Coating Melt chocolate & shortening over low heat; stirring constantly.
- (use 1 Tbsp of shortening for every 6 oz. of chocolate).
- When mixture is smooth remove from heat. Dip each truffle into coating.
- (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
- Mix powdered sugar & milk.
- Drizzle over truffles in various designs.