Dutch chocolate truffles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Dutch semi-sweet chocolate |
| 1 | tablespoon | Heavy cream |
| 3 | tablespoons | Unsalted butter |
| 1 | Beaten egg | |
| ¼ | cup | Sifted powdered sugar |
| ¼ | cup | Chocolate sprinkles |
Directions
COMBINE CHOCOLATE AND CREAM IN THE TOP OF A DOUBLE-BOILER HEAT SLOWLY TO MELT CHOCOLATE
STIR IN BUTTER, UNTIL MELTED
REMOVE FROM HEAT, COOL
COMBINE BEATEN EGG AND POWDERED SUGAR BEAT IN CHOCOLATE IN A THIN-STEADY STREAM CHILL UNTIL FIRM
MOLD INTO 1-INCH BALLS
ROLL IN CHOCOLATE SPRINKLES
PLACE INTO CANDY CUPS
SERVE AT ROOM TEMPERATURE
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.