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Chocolate Truffles Recipe

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This recipe for Chocolate Truffles is from The McGhee Family Cookbook, Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound of chopped dark, semisweet, or milk chocolate, or a combination
1 cup heavy cream
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
Topping options for rolling the truffles: unsweetened cocoa, powdered sugar, chopped nuts, shredded coconut, sprinkles, or whatever else you have on-hand.
Directions:
Directions:
Place chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just to the boiling point and pour over the chocolate. Let it sit for a few minutes, and then whisk the chocolate and cream mixture until smooth. Whisk in the vanilla and salt.
Refrigerate the mixture for 45 minutes - 1 hour, or until the mixture is the consistency of soft ice cream.
Using a tablespoon-size spoon, scoop mounds of the truffle mixture onto a parchment paper-lined pan. You will have about 30 mounds. Place pan in refrigerator for 30-45 minutes, or until the mounds firm up and are the consistency of stiff clay.
Take the mounds out of the fridge and using your fingers, form into uniform balls. Finish them by rolling between your palms into balls.
Roll each ball into the topping of your choice and place the finished truffle in a mini cupcake wrapper. Store truffles in the refrigerator for up to one month.

 

 

 

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