Makes about 2 dozen small truffles
1/3 cup whipping cream
1/4 tsp. vanilla
2 tablespoons butter
4 squares semi-sweet chocolate (use Bakers chocolate)
2 tablespoons sugar
Coating:
3/4-cup chocolate or vanilla wafer crumbs
Tinted or roasted coconut
Instructions
Combine cream, butter and sugar. Bring to a boil over medium heat. Add vanilla and chocolate. Stir until melted. Chill mixture until firm enough to handle (about 3 hours). Drop by teaspoonful and shape into balls.
Coating: Roll each ball into water crumbs or coconut.
Store in an airtight container in the refrigerator or in the freezer.
Hint: One container of whipping cream is one cup. Therefore, you can easily triple the recipe if you need more truffles or make larger truffles.
Note: To toast coconut place the coconut on a cookie sheet and place in the oven. Stir and bake until golden. If you place the coconut under the broiler to toast, be careful not to burn the coconut.
Anne Cryderman
Ingredients1/3 cup whipping cream
1/4 tsp. vanilla
2 tablespoons butter
4 squares semi-sweet chocolate (use Bakers chocolate)
2 tablespoons sugar
Coating:
3/4-cup chocolate or vanilla wafer crumbs
Tinted or roasted coconut
Instructions
Combine cream, butter and sugar. Bring to a boil over medium heat. Add vanilla and chocolate. Stir until melted. Chill mixture until firm enough to handle (about 3 hours). Drop by teaspoonful and shape into balls.
Coating: Roll each ball into water crumbs or coconut.
Store in an airtight container in the refrigerator or in the freezer.
Hint: One container of whipping cream is one cup. Therefore, you can easily triple the recipe if you need more truffles or make larger truffles.
Note: To toast coconut place the coconut on a cookie sheet and place in the oven. Stir and bake until golden. If you place the coconut under the broiler to toast, be careful not to burn the coconut.
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