I have two (2) recipes our family likes to use for homemade truffles. Using a good quality chocolate chip, both these truffles turn out so incredibly smooth, you would swear it was a Belgian Truffle. I don't really even care for chocolate, but when I make these, you can bet I end up enjoying them as well.
Homemade Truffles (#1 of 2 recipes our family likes)
1 - 12 oz bag semisweet Ghirardelli chocolate chips (2 cups)
2 T butter
1/4 c whipping cream (heavy cream)
2 T liqueur (I tend to use about 1/2 teaspoon of almond extract instead of 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 or extract. 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.
