Serves: 3
In a small saucepan over low heat, constantly stir 1 package (11 1/2 oz.) milk chocolate chips and 1/3 cup whipping cream until mixture is blended. Transfer mixture to a small mixer bowl. Beat at high speed for 5 minutes or until mixture is fluffy and room temperature, scraping as needed. Cover and refrigerate for 1 to 2 hours or until chilled.
Place about 1/2 tablespoon of the mixture at a time on waxed paper and roll into a ball. Lightly butter hands if mixture is sticky. Roll balls in finely chopped toasted almonds, coconut or chocolate sprinkles. Place in small individual paper or foil candy cups. Cover and store in the refrigerator.
To give as a gift, arrange in a disposable holiday plate or tray. Wrap and tie with cord or lace ribbon. Deliver within 30 minutes after removing from the refrigerator.
This Chocolate Truffles recipe is from the More Gifts From Your Kitchen Cookbook. Download this Cookbook today.
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