1-1/2 pounds milk chocolate (or 3 cups milk chocolate chips)
1/2 cup heavy whipping cream
1/2 cup half and half cream
1-1/2 teaspoons vanilla
Melt chocolate in a double boiler over hot, not boiling, water. When melted,
beat until smooth. Meanwhile, combine cream and half and half, and heat
until scalding. Remove from heat and cool to 130 degrees F. Add warm cream
to melted chocolate all at once. Beat until smooth and well blended. Remove
from heat and add vanilla. Cover and chill in refrigerator until hard. When
cool, beat in electric mixer until light and rather fluffy. Cool in
refrigerator until firm. Roll 1 teaspoon candy into a ball and roll
immediately into one of the toppings. Makes 36-40 truffles or approximately
2 pounds.
Toppings:
Chocolate or white confectioner's coating, melted, or chocolate
shot, or a combination of cocoa powder, cinnamon, and powdered sugar.
(E-mail Recipe)
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