Luscious Chocolate Truffles
MAKES ABOUT 15 CANDIES
Try Polka Dot Truffles
by stirring 3 tablespoons chopped white baking bar into whipping cream mixture.
Ingredients
- 1 bag (12 ounces) semisweet chocolate chips (2 cups)
- 2 tablespoons butter or margarine
- 1/4 cup whipping (heavyj cream
- 2 tablespoons liqueur (aImond, cherry, coffee, hazelnut, Irish cream, orange, raspberry, etc.), if desired
- 1 tablespoon shortening
- Finely chopped nuts, if desired
- 1/4 cup powdered sugar, if desired
- /2 teaspoon milk, if desired
- Nuts or colored sugar, if desired
Preparation
Step 1
1. Melt 1 cup of the chocolate chips in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Line cookie sheet with aluminum foil. 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 remaining 1 cup 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. Return to foil-covered cookie sheet. Immediately sprinkle nuts over some of the truffles. Refrigerate about 10 minutes or until coating is set.
4. Mix powdered sugar and milk until smooth; drizzle over some of the truffles. Sprinkle with nuts or colored sugar. Refrigerate just until set. Store in airtight container in refrigerator. Let truffles stand at room temperature about 30 minutes before serving.