"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chocolate Truffles Recipe

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This recipe for Chocolate Truffles, by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Bray
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. heavy whipping cream
2 bars (8 ounces) bittersweet chocolate bars, broken in 1/4-inch pieces)
6 tbsp. unsalted butter, cut into small piece
1/3 c. unsweetened cocoa, powdered sugar, chopped nuts, coconut, etc. (depending on how you would like to coat the truffles)
Optional: 3/4 tsp. of flavored extract (vanilla, hazelnut, mint, coconut, etc.)

Directions:
Directions:
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and the butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat (add flavored extract if desired). Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Pour the cocoa (or other desired coating) onto a bowl. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the bowl to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

 

 

 

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