Ingredients
- coatings:
- 1 1/2 cups whipping cream
- 1 pound semisweet chocolate, chopped
- 1/2 cup unsalted butter, cut in small pieces
- unsweetened cocoa powder
- chocolate sprinkles
- grated dried coconut
- finely chopped nuts
Preparation
Step 1
to prepare chocolate candy base; In a large heavy-bottomed saucepan, bring cream to a boil. add chocolate in small pieces. then add butter a little at a time. stir until smooth. cover and chill 8 hours or overnight.
for cocoa powder coating, sift cocoa onto a plate. for other coatings, place a layer of each one onto separate plates. use a teaspoon to scoop up small amount of the chocolate mixture. with clean hands and working quickly, shape mixture into 3/4 inch balls, chocolate will melt slightly when handles. roll balls into desired coatings. place coated truffles onto a tray lined with parchment paper, chill until firm(15-20 minutes) place truffles in an airtight container and store in refrigerator for up to 1 month or in the freezer for up to 6 months.
makes 6 dozen truffles.
GRAND MARNIER TRUFFLES: in step 1, before chilling chocolate mixture, stir in 1/4 cup grand marnier and 1 tsp grated orange zest.