These sinfully rich chocolates simply melt in your mouth. Try our dark chocolate version or one of the variations.
- Portion size 32 servings
- Credits : © CanadianLiving.com
- 8 oz semisweet chocolate finely chopped
- 8 oz bittersweet chocolate finely chopped
- 2/3 cups whipping cream
- 1/4 cup butter cubed
- 1 tablespoon vanilla
- 8 oz semisweet chocolate chopped
- 8 oz bittersweet chocolate chopped
Place 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 teaspoonfuls (5 mL) 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 1 day.)
Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; 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.
In clean bowl, repeat with remaining chocolate and truffles. (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 paper candy cups.
Nutritional facts <b>per truffle:</b> about
- Sodium 18 mg
- Protein 1 g
- Calories 93.0
- Total fat 7 g
- Cholesterol 10 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 3.0
- Calcium 1.0
- Vitamin A 3.0