My Truffles
Ready In: 15 mins
Yields: 48 Pieces
Ingredients
- 1 1⁄4 cups heavy cream
- 7 tablespoons butter
- 16 ounces dark chocolate chips (better quality, better results)
Directions
- In the top of a double boil pot heat cream just to boiling.
- Place pot on top of pot of hot water. Add chocolate. Blend until smooth.
- Add butter and blend until incorporated well.
- Line a pan with plastic or use silicone pan. Pour chocolate into that pan and refrigerate until firm enough to handle -- about 3 hours.
- Invert on a cutting board. Remove plastic if used. Cut into equal pieces to quantity for this recipe.
- Roll into balls (ovals if eggs for easter) and then roll in chosen coating.
- Coating can be:
- Cocoa, pretty sugar, nuts, chopped fruit, coconut, etc. (NEVER powdered sugar as it will "melt" and be ugly).
- If amaretto or gran marnier added 1/4 cup and reduce equal amount of cream. Freeze these prior to rolling.
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