Medium size microwavable glass bowl Cookie sheet Wax paper Medium saucepan Measuring spoons Fork
Ingredients for Base:
12 ounces good quality bittersweet chocolate (70 percent cocoa), chopped. ¾ cup whipping (heavy) cream ¼ cup (1/2 stick) unsalted butter 1 teaspoon orange, vanilla, almond, rum, or your favorite extract (optional)
Directions for Base:
Combine 12 ounces chocolate and cream in bowl.
Melt in microwave on medium power about 3 minutes until chocolate is melted and mixture is smooth when stirred.
Add butter, stir until melted and mixture is smooth.
Cover and refrigerate at least 3 hours or until firm.
Shape into about 1 inch size balls.
Coating
Ingredients for Coating:
Cocoa powder, powdered sugar, finely chopped nuts of your choice, coconut or finely grated white, milk or dark chocolate.
Or
6 ounces good quality bittersweet chocolate (70 percent cocoa), chopped.
1 tablespoon shortening (this helps set the chocolate so it does not melt easily)
Directions for Coating:
Roll in the cocoa powder, powdered sugar, nuts, coconut or grated chocolate.(or dip in chocolate as follows)
Melt 6 ounces chocolate and shortening over low heat in saucepan, stir constantly until melted and smooth.
Remove from heat.
Place truffle ball in chocolate and turn with a fork to coat.
Lift from pan scraping fork on side to leave excess chocolate in pan.
Place coated truffles on waxed paper lined pan spaced well apart.
If using nuts, sprinkle at this time.
Refrigerate about 10 minutes – 1 hour until chocolate coating is set.
Store in refrigerator in airtight container.
Makes:
20-30 truffles depending on the size ball you form.
Additions or Variations:
Specialty chocolate bars, such as those with tea and spice flavors, can be use to make unusual truffle flavors.
