Truffles

By Wilda

This recipe has a more fluffy center than most.

Ingredients

• 10 oz. semi-sweet chocolate, or chocolate of your choice
• 3/4 cup heavy cream
• 2 Tablespoons, rum, brandy or liquor of your choice
• 4 oz. semisweet cocoa, unsweetened

Preparation

Step 1

In a saucepan set over hot water, melt the 10 oz. chocolate with the cream and liquor.
Let the mixture cool and chill until it sets up. 1-2 hrs. Transfer the mixture to a bowl and whip it just until it holds soft peaks. Fill a pastry bag fitted with a 1/4" plain tip with the mixture and pipe it into 1"balls on a baking sheet lined with waxed paper.
Transfer the sheet to freezer compartment let set 15 min. Dip the frozen balls into 4 oz. melted chocolate then roll in unsweetened cocoa. Store the truffles, covered in freezer. Let them sit out for about an hour before serving.
Makes 45