Follow Us on Facebook

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

(1)

Truffles

Rate This Article

Comment On This Article

Ingredients
  • 12 oz.s semi-sweet chocolate
  • 1/2 C. heavy cream
  • 1 t. vanilla
  • 1/4 C. butter
  • Coating
  • 12 oz.s semi-sweet chocolate
  • 2 T. shortening
Instructions

Melt chocolate and butter. Stir in cream and vanilla. Stir until smooth. Refrigerate, stirring occasionally to keep smooth and promote even cooling. I don't know how long this takes. Maybe 1 hr. or 2. Shape into balls by rolling between hands. My truffles are about 2 T. in size. This is messy, but it makes prettier truffles than just dropping hunks of mixture on the sheet. Place on foil lined baking sheet and freeze about 15-20 min. While freezing, melt coating chocolate and shortening, stirring until smooth. Using fork method, dip truffle balls in coating and place on either foil or waxed paper lined sheets. You can also just roll the balls in cocoa or powdered sugar or finely chopped nuts. Flavorings other than vanilla can be added to your taste. They don't have to be in the refrigerator constantly, but it's a good idea to store them there.

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