Chocolate Truffles

 


Equipment: glass bowl, whisk, 3 small bowls, small scoop, tray

  • 10 oz bag semi sweet chocolate chips
  • 2/3 cup heavy cream
  • Optional add ins (choose 1 per batch): 2 Tablespoons brandy, dark rum, khalua, or 1/2 teaspoon orange oil
  • Powdered sugar, turbinado sugar &/or cocoa, for rolling finished truffles
  1. In a microwave proof bowl, melt chocolate at 50% power, stirring occasionally, until smooth.
  2. Whisk in heavy cream and continue whisking until mixture is shiny and smooth. Stir in flavoring. (You can divide the batter in thirds & use 1 tablespoon each of different liquors or 1/4 teaspoon orange oil/extract)
  3. Cool mixture to room temperature, then refrigerate until firm but still pliable, like fudge. Shape into balls. (If mixture is too hard to roll into balls, let it stand at room temperature until you are able to roll it). Refrigerate again until firm. Roll truffles in chosen coated. Store in an airtight container in fridge for 2 weeks. 

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