"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Truffles, Tempting Recipe

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This recipe for Truffles, Tempting, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Onita Sipes
Added: Thursday, March 3, 2005


12 oz dark chocolate
1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons flavoring
unsweetened cocoa powder, for coating
powdered sugar, for coating
nuts, coarsely chopped, for coating

For flavorings, choose either vanilla extract, rum extract, or almond extract. Use the type of nuts of your choice.
Microwave the chocolate, cream and butter for 30 seconds to 1 minute, depending on your oven's wattage.
Stir until smooth.
If the chocolate still isn't melted all the way, additional microwaving may be necessary .
Add any of the flavorings, and mix until the chocolate is smooth.
Place the chocolate mixture in a sealable container; refrigerate for two to four hours, sealed.
After the chocolate has chilled, but is still pliable, use a small cookie scoop to make evenly sized truffles. Place a truffle in your hand and quickly roll it into a ball. Repeat rolling till the chocolate is all rolled.
Coat the truffle balls with unsweetened cocoa powder, powdered sugar or chopped nuts.
Return the coated truffles to the refrigerator until they've firmed.




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