- 30
4.8/5
(4 Votes)
Ingredients
- 1/3 cup heavy cream
- 12 oz. semi-sweet chocolate (cut into very small pieces) or 2 cups semi-sweet chocolate chips
- 6 tablespoons unsalted butter (cut into small pieces)
- 2 tablespoons Butter Vanilla, Rum, or Coconut Bakery Emulsion (your choice)
- Optional coating Chopped pecans, toasted coconut, chocolate ganache or cocoa powder
Preparation
Step 1
In a double boiler, bring the cream to a simmer. Remove from heat and stir in chocolate, utter and emulsion until completely melted
Pour the chocolate mixture into a shallow bowl. Cover, cool, and refrigerate until firm, at least two hours.
Line a jelly roll pan with waxed paper or silicone liner. Quickly scrape a portion scoop across the surface of the truffle mixture to form a 1-inch ball. Repeat with the remaining truffle mixture.
Roll or dip in chosen coating. Cover and refrigerate.