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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 36 |
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It's hard to eat just one of these chocolaty silky candies. I like to keep some on hand for a quick sweet treat. DeAnn Alleva, Hudson, Wisconsin Ingredients:
14 ounces semisweet chocolate, divided |
1 cup heavy whipping cream |
1/3 cup butter, softened |
1 teaspoon rum extract |
1/2 cup finely chopped pecans or walnuts, toasted |
Directions:
1. Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.
2. Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
3. Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator. Yield: 3 dozen.
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