Here it is! My visiting teacher brings these to me every year for Valentine's Day. She finally taught the young women how to make them so Jess brought the recipe home last night. All I have to say is: these are so Dang good!
Chocolate Centers
1 cup plus 2 tbls. heavy cream (not whipped)
3/4 cup unsalted butter
32 oz. chocolate chips (semi-sweet OR part milk and part semisweet)
3/4 cups sour cream
flavoring- (optional) 1 tbls. orange extract or 1 freeze-dried raspberry powder.
Bring cream and butter to a boil, reduce heat to medium and stir until butter melts. Add chocolate and whisk until smooth. Remove from heat and whisk in sour cream and flavorings. (If you want to make both flavors, divide the chocolate mixture after adding the sour cream and then flavor each half seperately). Pour into a 9x13 baking dish if one flavor, or two 8x8 glass dishes if you have 2 flavors. Cover and refrigerate over night (or longer).
Coating
To make the actual truffles, take little round scoops of the cold chocolate center mixture with a melon baller. Use spoons and coat with melted chocolate, or roll balls in choc./powdered sugar mixt. or choc. sprinkles. The dipping choc. gets grainy, so you may have to replace it frequently to coat all the balls. As you do each one, place on a cookie sheet lined with waxed paper. After coating has hardened, put each one in a candy cup and store in fridge. This recipe makes about 90+ truffles. (Small candy cups and boxes can be purchased at candy stores or Michael's).
Chocolate Centers
1 cup plus 2 tbls. heavy cream (not whipped)
3/4 cup unsalted butter
32 oz. chocolate chips (semi-sweet OR part milk and part semisweet)
3/4 cups sour cream
flavoring- (optional) 1 tbls. orange extract or 1 freeze-dried raspberry powder.
Bring cream and butter to a boil, reduce heat to medium and stir until butter melts. Add chocolate and whisk until smooth. Remove from heat and whisk in sour cream and flavorings. (If you want to make both flavors, divide the chocolate mixture after adding the sour cream and then flavor each half seperately). Pour into a 9x13 baking dish if one flavor, or two 8x8 glass dishes if you have 2 flavors. Cover and refrigerate over night (or longer).
Coating
- Real chocolate sprinkles
- Milk or white chocolate coating wafers
- A mixture of 1 1/2 cup cocoa and 1 cup powdered sugar sifted together.
To make the actual truffles, take little round scoops of the cold chocolate center mixture with a melon baller. Use spoons and coat with melted chocolate, or roll balls in choc./powdered sugar mixt. or choc. sprinkles. The dipping choc. gets grainy, so you may have to replace it frequently to coat all the balls. As you do each one, place on a cookie sheet lined with waxed paper. After coating has hardened, put each one in a candy cup and store in fridge. This recipe makes about 90+ truffles. (Small candy cups and boxes can be purchased at candy stores or Michael's).
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