Basic Truffles - Semi Sweet Chocolate
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
12 oz Semi Sweet Chocolate1/3 cup whipping cream (heavy cream)1 tsp flavoring of your choice at no cooler than room temp
1) In a medium saucepan over medium heat (or use a double boiler if you prefer), combine chocolate and cream. Cook, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat.
2) Quickly drizzle and whisk in the flavoring of your choice. IMPORTANT! When I say quick, I mean quick. When a cold/cool liquid is added to melted chocolate it can cause the chocolate to rapidly set, harden and become un-useable. By drizzling in your flavoring while beating the bejeezes out of your mixture with a wisk in tandem you will avoid this waste.
3) Pour the mixture into a small bowl, cover and refridgerate for about 1.5 hours until it has set but not hard. I recommend checking your mixture after about an hour.
4) Once set, form the mixture into balls using about 1 tbsp of mixture each (you use your hands or use a mellon baller for this part, whatever works best for you). Roll each ball in a coating of your choice - cocoa, coconut, sprinkles, colored sugar, crushed candy canes etc. Note that powdered sugar tends to just get absorbed by the truffle.
ALTERNATE: If you like making your own chocolates using moulds, brush the insides of your moulds with the shell of your choice (IE candy melts or confectiners coating) then fill with half-set truffle mixture leaving just enough room to top with shell for the bottom. Pop the mould back in the fridge until the truffle has completely set/hardened and pour in your bottom shell.
Serving Size: Makes 30 Truffles
2) Quickly drizzle and whisk in the flavoring of your choice. IMPORTANT! When I say quick, I mean quick. When a cold/cool liquid is added to melted chocolate it can cause the chocolate to rapidly set, harden and become un-useable. By drizzling in your flavoring while beating the bejeezes out of your mixture with a wisk in tandem you will avoid this waste.
3) Pour the mixture into a small bowl, cover and refridgerate for about 1.5 hours until it has set but not hard. I recommend checking your mixture after about an hour.
4) Once set, form the mixture into balls using about 1 tbsp of mixture each (you use your hands or use a mellon baller for this part, whatever works best for you). Roll each ball in a coating of your choice - cocoa, coconut, sprinkles, colored sugar, crushed candy canes etc. Note that powdered sugar tends to just get absorbed by the truffle.
ALTERNATE: If you like making your own chocolates using moulds, brush the insides of your moulds with the shell of your choice (IE candy melts or confectiners coating) then fill with half-set truffle mixture leaving just enough room to top with shell for the bottom. Pop the mould back in the fridge until the truffle has completely set/hardened and pour in your bottom shell.
Serving Size: Makes 30 Truffles
Nutritional Info Amount Per Serving
- Calories: 63.8
- Total Fat: 4.5 g
- Cholesterol: 5.5 mg
- Sodium: 1.4 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.8 g
- Protein: 0.8 g
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