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1 (12-ounce) bag semisweet chocolate chips (2 cups)
2 tablespoons butter or stick margarine
1/4 cup whipping cream (heavy)
2 tablespoons almond liqueur (or cherry, coffee, hazelnut, Irish cream, orange, raspberry, etc.), if desired
1 tablespoon shortening
Finely chopped nuts, if desired
1/4 cup powdered sugar, if desired
1/2 teaspoon milk, if desired
1. Line cookie sheet with aluminum foil.
2. Melt 1 cup of the chocolate chips in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. Heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Return to aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with nuts. Refrigerate about 10 minutes or until coating is set.
5. Mix powdered sugar and milk until smooth; drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Serve truffles at room temperature by letting them stand out on the counter about 30 minutes before serving.
*1 cup milk chocolate chips can be substituted for the first cup of semisweet chocolate chips.
**Do not use vegetable oil spreads.
Polka Dot Truffles: Stir 3 tablespoons chopped white baking bar into whipping cream mixture.
Toffee Truffles: Stir 3 tablespoons chopped chocolate-covered English toffee candy into whipping cream mixture.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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