1-2/3 cup heavy cream
7 tbsp. unsalted butter
1 lb. good quality semisweet chocolate
Flavoring Variations:
Plain
1 tbsp. vanilla Extract
Nuts
1 tbsp. vanilla Extract
1/2 cup toasted pecans, chopped coarsely
7 tbsp. unsalted butter
1 lb. good quality semisweet chocolate
Flavoring Variations:
Plain
1 tbsp. vanilla Extract
Nuts
1 tbsp. vanilla Extract
1/2 cup toasted pecans, chopped coarsely
Espresso
1 tsp. vanilla extract
1 1/4 tsp. powdered instant espresso or coffee
Liqueur
2 tbsp. (choose one - Grand Marnier, Irish cream, almond, hazelnut, raspberry, etc.)
Coating Variations:
Cocoa powder
Finely chopped nuts
Powdered Sugar
Preparation
1. Melt butter and cream together in a saucepan over medium heat, stirring continuously. Turn up the heat just until the cream comes to a boil.
2. Remove from heat immediately and stir in the chocolate (broken into pieces), until completely melted. Continue stirring until the mixture thickens and begins to cool. Stir in choice of flavoring. Cover and place in the refrigerator for three hours, stirring 3 or 4 times as it hardens.
3. To make the truffles, shape chocolate into 1 ½ balls and coat with choice of topping. Do this by covering a flat surface thickly with topping and coating your hands as well. Roll the truffles in the topping until they are coated completely.
4. Refrigerate for 1 - 2 hours, until the candy is firm. Keep covered and stored in the refrigerator until you are ready to serve, give, or eat!
