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Chocolate Truffles

Recipe courtesy of: 

Kay Chun’s recipe in Real Simple, Feb 2001

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Serving Size: 

30-40 Truffles

Ingredients: 
  • 20 oz. semi-sweet chocolate chips
  • 2 Tbsp unsalted butter, softened
  • 1 cup heavy cream
Directions: 

Filling:

  1. Put 8 oz. of chocolate and butter in a large sized bowl. In a saucepan bring heavy cream to a simmer and pour over chocolate and butter.
  2.  Once chocolate begins to melt whisk until smooth. Slowly add remaining cream until filling is thick and shiny.
  3. Pour filling into a deep baking pan and freeze for 30 minutes. Take a small spoon and scoop rounds from the filling, setting them on a wax paper lined cookie sheet. Freeze for 15 minutes. 
  4. Roll rounds into spheres and freeze. 

Coating:

  1. Pour remaining chocolate chips into a double boiler and stir until chocolate is smooth. 
  2. Take off heat and allow to cool until chocolate begins to set. Place filling in the melted chocolate and retrieve with a fork. Dust with sprinkles, cocoa, sugar or whatever else you like.
  3. Place truffles on wax paper lined cookie sheet and refrigerate 5 minutes. 

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