chocolate truffles Recipe

6

Ingredients

14 oz semisweet or imported bittersweet chocolate
1 cup heavy or whipping cream
5 tablespoons unsalted butter,softened,cut up(no substitutions)
2 tablespoons dark rum
2/3 cup shredded coconut
1/2 cup unsweetened cocoa
1/2 cup finely chopped toasted walnuts or pecans
1/2 cup chocolate wafer crumbs

Preparation

Step 1

-Line 2 cookie sheets with foil
-Chop chocolate fine
-Bring cream just to a boil in medium saucepan
-Reduce heat to low;add chocolate and stir until completely smooth
-Remove from heat and stir in butter and rum
-Pour into jelly roll pan and refrigerate until firm,30 min
-Spoon chocolate by rounded teaspoonfuls onto prepared cookie sheets
-With palms of hands,quickly shape into rough balls
-Place coconut,cocoa,nuts and wafer crumbs in 4 shallow bowls
-Roll one quarter of the balls into each of the 4 mixtures
-Place truffles in decorative containers or pack in airtight containers and refrigerate up to 2 weeks