simply divine truffles

By momofsixplus1

traditionally, truffles are coated with cocoa, finely chopped nuts,or melted chocolate

Ingredients

• 1 bag( 6oz) or 1 cup semi-sweet chocolate morsels
• 1 tbs butter
• 1/4 cup seedless raspberry preserves or orange marmalade
• 1 tsp vanilla extract
• finely chopped walnuts, european style(unsweetened, dutch-processed) cocoa powder, for coating
• --------------------------------------------------
• melted chocolate coating-enough to coat 12 truffles
• 1/2 cup semisweet chocolate morsels
• 1 1/2 tsp vegetable oil
• pleated-paper candy cups( optional)

Preparation

Step 1

in 1 1/2 qt microwave-safe bowl combine chocolate morsels, cream and butter. cover with waxed paper. microwave on medium-high(70 % power) 1 1/2-2 1/2 minutes, until mixture is steaming, stir. do not allow mixture to boil, let stand 1 minute.

meanwhile,in small glass measuring cup microwave preserves or marmalade on medium(50 % power) 20-30 seconds, until warm. add warm preserves and vanilla extract to chocolate mixture and whisk until smooth.

cover chocolate mixture with plastic wrap, pressing wrap directly onto surface of chocolate, refrigerate for at least 1 1/2-2 hours or place in freezer for 35-45 minutes, until firm enough to scoop in order to roll into balls, do not freeze.

place walnuts and cocoa for coating in separate small bowls. using a melon-ball scoop or small spoon, scoop truffle mixture into 1 inch mounds and roll into balls between palms of hands.( if mixture becomes too soft to roll, return to freezer until firm) place truffles that will be coated in chocolate on tray and freeze at least 30 minutes, until firm. roll remaining truffles in nuts or cocoa,, shaking off excess cocoa. if desires, place each coated truffle in a paper candy cup.

to make chocolate coating, in 1 quart microwave safe bowl microwave chocolate on medium( 50% power) 1 minute, stir. let stand 1 minute to finish melting, stir again. if not completely smooth, microwave 10-30 seconds longer, do not overheat. stir in oil until blended. to keep chocolate from setting, place bowl of melted chocolate over a slightly smaller bowl of warm water so bottom of bowl with chocolate just touches water. to coat truffle, place on tines of fork. dip into melted chocolate, letting excess drip off truffle as it is lifted out of chocolate; place on waxed-paper-lined baking sheet. repeat with remaining truffles. chill until firm.

**truffles may be frozen for up to 1 month. thaw overnight in refrigerator.

***we suggest using unsweetened, dutch-processed(alkalized) cocoa, as its taste is generally less harsh then that of nonalkalized cocoa