2/15/08

Valentine Truffles


1 - 12 oz bag semisweet chocolate chips (2 cups)
2 T butter
1/4 c whipping cream (heavy cream)
2 T liqueur
1 T shortening


In a heavy saucepan melt 1 cup of the chocolate chips over low heat, stirring constantly. Stir in butter and whipping cream and liqueur if you are using it. When smooth, refrigerate 15 minutes until thick enough to hold its shape.

Drop by teaspoon fulls onto parchment or foil lined baking sheet. Form into round balls. Freeze 30 minutes.

In saucepan melt the remaining 1 cup chocolate chips and shortening. When smooth, dip truffles, one at a time into the melted chocolate. Place on the foil covered sheets and immediately sprinkle with crushed nuts, powdered sugar, cocoa or other sprinkles if desired. Refrigerate 10 minutes to set. Drizzle with melted vanilla almond bark or white chips. Store at room temp or refrigerate.


*NOTE*

I would only use Ghirardelli brand chocolate chips for this recipe as your truffles are only going to be as good as the chocolate you use. Cheaper quality chips will result in cheaper quality truffles. The truffles we made using Ghirardelli brand turned out as smooth and wonderful as the Beligian chocolates we bought on vacation last year! Delicious!
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