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Chocolate Truffles

| Sunday March 29, 20093 comments
Easter - a time of reflection for some, a convenient excuse to break out the chocolate for others. This year, bid econochocolate a sneering adieu and try your hand at homemade truffles. They are easier than you think!

ChickAdvisor member Pammy offers up her famous truffle recipe. Enjoy!

Two-layer Chocolate Truffles

Gooey inner goodness:
6 oz of quality chocolate (baking chocolate will do) in the flavor of your choice (dark, white, milk, etc)
2 Tbsp butter
1/4 cup whipping cream

Slowly melt chocolate in double boiler or microwave, stir in whipping cream. Refrigerate, stirring frequently for about 10-15 minutes, until mixture is stiff enough to hold a shape. Drop mixture by teaspoonfuls onto parchment lined baking sheet and form into balls as best you can. Freeze balls for 30 minutes.

When the balls are almost ready prepare the crispy chocolaty outer layer mixture:
6 oz of chocolate
1 Tbsp butter or shortening

Melt chocolate and butter together slowly and remove from heat.

Dip the frozen inner truffle balls in melted chocolate. If desired:
* roll the still-wet balls in chopped nuts, coconut, dried fruit, sprinkles, or
* dust them with cocoa or powdered sugar

Refrigerate about 10 minutes more, then serve or store in a cool, dry place.

* It is very easy to add flavours to your truffles using liquors like cherry brandy, bailey's, etc. Simply add two tablespoons of your choice along with the whipping cream.

* Add texture and flavour by adding finely chopped nuts, dried fruit or coconut along with the whipping cream

* Add a mocha flavour by simmering the cream separately with your favourite whole coffee beans

Avoid burning the chocolate by melting it low and slow. In the microwave, don't wait until the squares of chocolate have physically melted down, stir frequently, sometimes the heat just needs to be distributed properly.

Note: These are not going to be perfectly round, they will be irregularly shaped.

Finally, present your finished product in a tissue-lined cookie tin. A guaranteed hit!

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on April 06, 2009  pammy  562 said:

This recipe makes about 15 truffles 1-1.5 inches in diameter. I hope you enjoy this recipe as much as I do!

on April 06, 2009  Ali de Bold  STAFF said:

I guess that depends how big they are! Good question, I'll see if I can find out

on April 05, 2009  yellowpeep  311 said:

How many servings does this make? Thanks for the recipe! I'm trying it today.

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