Wednesday, July 14, 2010

Chocolate Truffles

  • 8 oz semisweet (or bittersweet) chocolate cut into small pieces
  • 3/4 c heavy whipping cream
  • 2 T butter
  • 2 T liqueur (optional)
Place chopped chocolate in medium stainless steel bowl and set aside.

Heat cream and butter over medium heat and bring to a boil; immediately pour over chocolate and let stand for five minutes.

Stir with whisk until smooth; add liqueur.

Cover and refrigerate until firm (at least two hours, maybe overnight).

Roll mixture into balls and cover with topping (confectioner's sugar, chocolate sprinkles, cocoa powder, coconut, ground pecans, etc.).

Chill on parchment-lined baking sheet.

*Recipe courtesy of

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