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Delicious and easy to make - Chocolate Truffles
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Chocolate Truffles
¼ cup (1/2 stick) butter
3 tablespoons heavy cream
4 ounces (4 squares) bittersweet chocolate, finely chopped
2 tablespoons rum or two teaspoons rum extract
Coating
4 ounces (4 squares) bittersweet chocolate, finely chopped
1 tablespoon vegetable oil
½ cup chocolate sprinkles
In a saucepan, bring butter and cream to a boil over medium high heat. Stir in chocolate until completely melted. Stir in rum.
Pour chocolate mixture into a shallow bowl or a 9 X 5 inch loaf pan. Chill until firm, 2 hours.
Line a baking sheet with waxed paper. Shape rounded teaspoons of chocolate mixture into small balls. Place balls on prepared baking sheet. Chill until firm, 30 minutes.
Meanwhile, prepare coating. In the top of a double boiler set over simmering (not boiling) water, melt chocolate with oil, stirring until smooth. Remove from over water. Cool completely.
Place chocolate sprinkles in a shallow bowl.
Drop truffles, 4 or 5 at a time into melted chocolate mixture. Using a fork, lift out truffles, tapping gently on the side of your pan to allow the excess chocolate to drip back into the pan.
Immediately roll truffles in sprinkles. Return to baking sheet. Repeat with remaining truffles, coating and sprinkles. Chill until coating has set, 30 minutes.
Tip:
Truffles will keep for up to 3 months in the freezer, so why not make a double batch. Keep extras on hand to serve to unexpected company. Thaw the truffles at room temperature until slightly softened, about 30 minutes.
From: The Great American Home Baking
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