Chocolate Truffle

 

Prep:

60 mins

Total:

2hrs

Servings:

26

Ingredients:

•                              2  tablespoons semisweet    
•            baked
•             chocolate or white chocolate
•             baking bars, chopped.
• 2tablespoons butter
• 1/4cup heavy whipping cream
• 1cup semisweet chocolate chips or white vanilla baking chips
• 1tablespoon shortening
• Finely chopped nuts or candy decorations, if desired

Directions:

• 1
  Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
• 2
  Drop mixture by rounded measuring tea Spoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
• 3
  In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted, and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
• 4
  Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.

• NOW ENJOY!!!

•