These sinfully rich chocolates simply melt in your mouth. Try our dark chocolate version or one of the variations. Truffles freeze beautifully, so make them well ahead for holiday parties and festive gifts.
- Portion size 32 servings
- Credits : Canadian Living: Holiday 2012
- 8 oz semisweet chocolate finely chopped, or
- 8 oz bittersweet chocolate finely chopped
- 2/3 cups whipping cream (35%)
- 1/4 cup butter cubed
- 1 tablespoon vanilla
- 8 oz semisweet chocolate chopped, or
- 8 oz bittersweet chocolate chopped
MethodPlace chocolate in heatproof bowl. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate until firm, about 2 hours.
Using melon baller or teaspoon, drop by rounded 1 tsp onto 2 waxed paper–lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 24 hours.)
Coating: In heatproof bowl over saucepan of hot (not boiling) water, melt half of the chocolate at a time, stirring often. Remove from heat and let cool slightly.
Working with 1 pan of truffles at a time and using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Return to waxed paper–lined baking sheet.
Refrigerate until coating is hardened, about 2 hours. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.) Place in candy cups if desired.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 13 mg
- Sugars 7 g
- Protein 1 g
- Calories 93.0
- Total fat 7 g
- Potassium 53 mg
- Cholesterol 10 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 3.0
- Calcium 1.0
- Vitamin A 3.0