Generic chocolate truffle recipe

48 Servings

Ingredients

QuantityIngredient
8ouncesSemi-sweet or bittersweet chocolate; coarsely chopped
½cupWhipping cream (32% milk fat)
¼cupUnsalted butter
2teaspoonsVanilla -or-
4teaspoonsFavourite liquer

Directions

From: arielle@... (Stephanie da Silva) (collection) Date: Wed, 4 Aug 93 22:31:07 CDT Place whipping cream and chocolate in a heavy saucepan over low heat and stir occasionally until chocolate melts. Add butter and continue stirring until butter is melted. Remove from heat and let cool to room temperature.

Add liquer or vanilla (or nothing! Works this way also). Let sit in refrigerator until hard (about eight hours or so). Dig out by the teaspoon and form into balls, then roll in finely chopped nuts (ground almonds are heavenly), cocoa, icing sugar, or coconut or dip in chocolate. Makes 36-48.

This year I'm experimenting with Frangelico-Espresso truffles and raspberry truffles dipped in white chocolate along with my usual batches.

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/CANDY

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