Chocolate Truffles

By kelsa94

Ingredients

• 6 6 6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
• 2 2 2 tablespoons butter or margarine
• 1/4 1/4 1/4 cup whipping (heavy) cream
• 1 1 1 tablespoon shortening
• 1 1 1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
• Finely chopped nuts or candy decorations, if desired

Details

Servings 1
Cooking time 75mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.

2
Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

3
Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.

4
Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.