Wednesday, January 20, 2010
Another Truffle Recipe
Use either chocolate chips or chocolate bars for this rich candy. Dark chocolate can be substituted for the outer coating if desired. Makes 15 to 20 candies.
12 oz milk chocolate (divided in half)
2 Tbsp. butter (no substitute)
1/4 cup whipping cream
1 Tbsp. shortening
Sprinkles, cocoa powder or finely chopped nuts
Melt half of chocolate and butter until it stirs smoothly. Stir in whipping cream. Refrigerate 30 minutes until stiff enough to form into balls. Freeze balls 30 minutes. Heat shortening, adding remaining chocolate until melted. Using a spoon, dip frozen balls in the melted coating until covered. Place on wax paper. Sprinkle tops with nuts or sprinkles or roll in cocoa powder, before chocolate hardens. Chill in refrigerator for 10 minutes.