Chocolate Truffles

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Difficulty: Easy - for beginners
Serves: 36 servings

Preparation time:
Cooking time:

Ingredients

•14 ounces semisweet chocolate, divided
•1 cup heavy whipping cream
•1/3 cup butter, softened
•1 teaspoon rum extract
•1/2 cup finely chopped Diamond of California® Walnuts or Pecans, toasted

Method

•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.
• Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
• 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.

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