Chocolate Truffles
1/2 Cup unsalted butter2 1/ 3 C confectioner's sugar
1/2 C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
- Centers: pecan walnuts ,whole almonds or, after 5 dinner mints
- Coatings: coconut ,crushed, nuts, confectioners sugar
- Makes about 3 dozen truffles
- Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners'
- Sugar and the cocoa; add alternately with cream and vanilla to butter.
- Blend well. Chill until firm. Shape small amount of mixture around
- Desired center roll into1 inch balls. Drop into desired coating and turn
Until well covered. Chill until firm.
Chocolate Covered Truffles
- 1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration
- Makes about 3 dozen truffles
- Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate
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