Chocolate Truffles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz. package semisweet chocolate pieces (2 cups) or one 11.5 oz. package milk chocolate pieces (1 3/4 cups)
1/3 cup whipping cream
1/2 tsp. vanilla
1/2 cup ground, toasted almonds or hazelnuts
Baking Sheet
Waxed paper
Medium Heavy Saucepan
Electric Mixer
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Directions: |
Directions:1) Line the baking sheet with waxed paper; set aside.
2) In a medium heavy saucepan, combine chocolate pieces and whipping cream.
3) Cook and stir constantly over low heat until chocolate melts.
4) Remove saucepan from heat; cool slightly.
5) Stir in vanilla.
6) Beat chocolate mixture with an electric mixer on low speed until smooth.
7) Drop by teaspoons onto prepared baking sheet.
8) Chill about 20 minutes until firm.
9) Shape chilled chocolate mixture into balls; freeze for 30 minutes.
10) Roll truffles in ground nuts and place on waxed paper.
11) Store tightly covered in the refrigerator for up to 2 weeks.
12) Let truffles stand at room temperature about 30 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:About 24 truffles |
Preparation
Time: |
Preparation
Time:Prep: 1 hr, Chill: 20 min, Freeze: 30 min, Stand: 30 min |
Personal
Notes: |
Personal
Notes: Jeri says: "This recipe came from our neighbor, Natasha Head, who made them for us for our first Christmas in our new home. Of all the delicious cookies and candies she and her husband, Joe, made for us, these were our favorites! I've made them many times and everyone loves them! They freeze very well."
"I buy the candy wafers from Michael's just like you do for Cake Pops, and melt them and dip the chocolate truffles in them before freezing . I prefer the chocolate candy wafers - they look better on the truffle than the colored candy wafers - they look too streaky."
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