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(1 Votes)


  • 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

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.

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