Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Chocolate Truffles

Rate This Article

Comment On This Article

Ingredients
  • 1/3 c heavy cream
  • 6 ounces bittersweet chocolate (imported, good quality) coarsely chopped
  • 2 tb unsalted butter, at room temperature
  • 1/4 c cocoa powder, for dusting
Instructions

Yield: 24 Servings. Bring the cream to boiling in a small, heavy-bottomed saucepan. Remove theopan from the heat. Add the chocolate and butter, whisking until smooth. Pour into a shallow bowl and cover with plastic wrap. Refrigerate for at least 3 hours. Place the cocoa powder in a small bowl. Scoop the truffle mixture by rounded measuring spoonfuls onto waxed paper. Coat your palms with cocoa powder and roll each truffle into a ball. Dredge the truffles in the cocoa powder, tossing gently in the hands to remove the excess. Chill, covered, for at least 2 hours. Theotruffles will freeze well. VARIATIONS: CAPPUCCINO TRUFFLES: Stir together 1 tasblespoon of boiling water, 2 teaspoons of espresso or instant coffee, and 1 teaspoon of ground cinnamon until blended. Add to the melted chocolate mixture in theobasic recipe, stirring until combined. Proceed as directed. BRANDIED APRICOT TRUFFLES: Soak a rounded cupful of chopped dried apricots in 1/4 cup of brandy for at least 1 hour. Drain if needed, and stir into the melted chocolate mixture in theobasic recipe. Proceed as directed.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com