Truffles

Truffles
Truffles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For inside of truffle:

  • 13.5

    oz. Semisweet Chocolate (1 3/4 cup)

  • 3.2

    oz. Heavy Cream (1/2 cup)

  • 2.5

    oz. Light Corn Syrup (1/3 cup)

  • 3.2

    oz. Softened Butter, cut in small pieces (1 1/2 cup)

  • 2

    oz. Alcohol or 1 oz. Vanilla Extract (1/4 cup)

  • For outside coating:

  • 8

    oz. (1 cup) Melted Chocolate - room temperature

  • 3

    oz. (1/3 cup) Dark Chocolate Powder (can also use chopped nuts or toasted coconut)

  • D

Directions

Directions: Melt semisweet chocolate in a double boiler. Once melted, add heavy cream and remove from heat. Add light corn syrup, then butter in small pieces, and alcohol (if using). Pour into a sheet pan & chill until firm. Once chilled, roll mixture into quarter-sized balls. Chill again for 10 minutes. Melt chocolate for coating - bring to room temperature. Dip one hand in chocolate and coat palm of hand. Using the other hand, drop each ball into the chocolate-coated hand, coat the ball with chocolate, and drop and roll it into cocoa powder. Makes about 25-30 truffles

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