Chocolate TrufflesFrom fizzle3nat 8 years ago
- 1 pkg. (12 oz.) semi-sweet chocolate chips, or 12 oz. good quality chocolate shopping list
- 1/4 c. butter shopping list
- 1/2 c. whipping (heavy) cream or flavored non-dairy creamer (hazelnut is a nice choice) shopping list
- flavor oil, such as orange, peppermint, raspberry, coffee - only use flavor oil - I'll tell you why shopping list
- cocoa, chopped nuts, or additional chocolate chips, for coating shopping list
How to make it
- ***Cook time includes chilling time.***
- Heat chocolate chips and butter in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat.
- Stir in whipping cream (or creamer, if using). If you would like to flavor your truffles, add a few drops of flavor oil. The reason to use flavor oils is because adding water- or alcohol-based extracts to chocolate will cause it to 'seize', causing it to become grainy and hard.
- Refrigerate 30 to 40 minutes, stirring frequently, until thick. Using about teaspoon-sized amounts, roll mixture into small balls.
- Roll in cocoa powder or chopped nuts. If you prefer, you may chill the centers; melt additional chocolate chips in glass or metal bowl set over a pan of simmering water. Don't get any water in the chocolate or it will seize! Dip the chilled centers into the chocolate with a fork; gently tap fork against side of bowl to shake off excess chocolate, set on waxed paper. Let set to firm up chocolate coating.
- Store in covered container up to three weeks. I don't suggest freezing these if coated in chocolate. Sometimes the freezing and thawing process can cause the chocolate to 'oxidize', which, while perfectly edible, is not very pretty. It kind of leaves a white film on the outsides of the candies.