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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This one came with chocolate samples that were left on my front door. I use different flavored chips that I melt to dip these into. They look lovely in white chocolate coating with colored stripes to fit the holiday Ingredients:
1/3 cup heavy whipping cream |
2 cups chocolate chips |
6 tablespoons unsalted butter |
1/3 cup cocoa |
Directions:
1. Bring the cream to a simmer in a small saucepan, remove heat and stir in the butter.
2. Microwave chocolate chips for 1 minute, remove and stir. If not completely melted return repeat process for 30 second intervals. Add chocolate to cream mixture and stir until smooth.
3. Pour mixture into a shallow bowl and refrigerate until firm at least 2 hours.
4. Pour the coating into a pie plate. line an airtight container with waxed paper.
5. Dip melon baller or small spoon into a glass of warm water and quickly scrape across the top of the chilled mixture to form a rough 1-inch ball.
6. Roll the truffle ball between hands to form a smooth ball, drop into the cocoa and gently shake the pie plate to coat the truffle evenly.
7. Repeat with the remaining mixture.
8. Transfer The truffles to the prepares container separating layers with waxed paper.
9. Cover and refrigerate up to 2 weeks, or freeze up to 3 months.
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