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Recipes Index
Chocolate Covered Truffles
Ingredients:
1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration
Directions:
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and
vanilla in another saucepan to 125° F on a candy thermometer. Add to
semisweet chocolate all at once, beating until smooth and creamy.
Chill in refrigerator until nearly set but still pliable. Beat with
mixer until light and fluffy. Spread in 9 inch buttered pan until set
enough to roll into small balls. Melt milk chocolate over double
boiler. Dip truffles in melted chocolate, then sprinkle generously, or
roll in, chopped chocolate
Makes about 3 dozen truffles
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