See Also: Candies · Cooking Club
Chocolate Truffles
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 pound chocolate, any flavor or color (dark chocolate!)
1/2 cup creamy liquid (such as heavy whipping cream, or any combination of cream and liqueur, or even the whole amount of Irish Cream Liqueur.)
1/2 pound melted chocolate, for dipping
your choice of sprinkles or candies, or powdered sugar, or whatever, to put on the top
In a glass or ceramic batter bowl, put the 1 pound of chocolate and then pour on the creamy liquid. Melt in microwave for 1 minute. Stir. Add another 20-30 seconds, and then stir to melt, adding more time if needed. . Refrigerate until set, at least 2 hours. Scoop it into balls, and then dip each one into the melted chocolate and decorate as desired. Store in an air-tight container in a cool place, not the refrigerator or the freezer. (They could be frozen, but make sure they are really wrapped well.) They can be kept several months in a cool environment. Small paper or foil candy cups are attractive for serving, and for a gift presentation.
TO MELT THE CHOCOLATE FOR DIPPING
Place the chocolate in a glass bowl or cup and heat in microwave for 1 minute. Stir. Heat another 20-30 seconds, and then stir to melt. Do not over heat as it may burn. Also, make sure no liquid gets into the chocolate or it will not melt or mold properly.
Recipe created 1994-11-17.
