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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 24 |
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I'm not really sure where I got this recipe from but it is awesome! I made them at Christmas and everyone loved them. Melt in your mouth! YUMMY! Enjoy! Ingredients:
8 ounces semisweet chocolate or 8 ounces bittersweet chocolate |
2/3 cup whipping cream |
1/4 cup butter, cubed |
1 tablespoon vanilla |
8 ounces semisweet chocolate |
Directions:
1. Place chocolate in heatproof bowl.
2. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan.
3. Pour over chocolate; whisk until smooth.
4. Whisk in vanilla.
5. Cover and refrigerate until firm, about 2 hours.
6. Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets.
7. Gently roll each to round off completely.
8. Freeze until hard, about 1 hour.
9. (Can Make-ahead: Cover and freeze for up to 1 day.) Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring.
10. Remove from heat and let cool slightly.
11. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess.
12. Return to waxed paper-lined baking sheet.
13. Refrigerate until coating is hardened, about 2 hours.
14. *I can't really remember how many they make; but it also depends on how big you make the truffles.
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