Chocolate Truffles

Mon, 26 Apr 2010 21:32:27 +0000
This is from the book ' Herseys book of chocolate ' : Ingredients: Whipping Cream -- 2/3 cup Semi -Sweet Chocolate Chips -- 2 cups ( 12 ounce) Vanilla Extract - 2tsps Suggested Coatings : Toasted sweetened coconut flakes Ground toasted Almonds Method: Pour cream into a heavy saucepan, bring just to boil. Remove from heat Add chocolate chips, whisk until melted and smooth stir in extract Pour into a medium bow Cover, Refrigerate about 3 hours or until firm Line a cookie sheet with wax paper Drop chocolate mixture by heaping teaspoons onto prepared cookie sheet. Freeze about 45 minutes or until firm. Place the desired coatings in separate bowls. Roll chocolate mixture between your hands o form 1-inch balls. Rolls balls in coatings to coat. Cover and Refrigerate for atleast 1 hour. Before serving , let stand 30 minutes at room temperature. Store in a tightly covered container in the refrigerator.
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