| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Chocolate, Desserts |
36 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
Heavy cream |
| 2 |
|
Unsalted butter, sticks |
| 16 |
oz |
Semisweet chocolate, cut in |
|
|
To small pieces |
| 1 |
t |
Vanilla flavoring, or to |
|
|
Taste |
|
|
Cocoa |
INSTRUCTIONS
Bring cream and butter to a boil in medium saucepan.Remove from heat
and add chocolate.Allow to sit for 5 minutes.Stir until smooth.Add
vanilla.Let cool in refrigerator,and stir with whisk every 15 minutes
or so until very thick.Chill until firm.. Using melon baller or small
spoon,scoop out tablespoon sized portions,and place on sheet sprinkled
with cocoa.Place in refrigerator to harden.Using palms of hands,gently
and quickly roll each portion of chocolate into a ball.Chill again to
harden.. Roll each truffle in powdered cocoa,finely chopped nuts,or
dip into melted chocolate.Store in airtight container in
refrigerator.Make about 3 dozen.. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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