Difficulty: Easy - for beginners
Serves: 36 servings
â€¢14 ounces semisweet chocolate, divided
â€¢1 cup heavy whipping cream
â€¢1/3 cup butter, softened
â€¢1 teaspoon rum extract
â€¢1/2 cup finely chopped Diamond of California® Walnuts or Pecans, toasted
â€¢Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.
â€¢ Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
â€¢ Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator. Yield: 3 dozen.