Busy Cooks Best Truffles

1. 1

   Melt chocolate in double boiler over hot, not boiling, water.

2. 2

   When melted, beat until smooth.

3. 3

   Meanwhile, combine cream and half and half, and heat until scalding.

4. 4

   Remove from heat and cool to 130 degrees F.

5. 5

   Add warm cream to melted chocolate all at once.

6. 6

   Beat until smooth and well blended.

7. 7

   Remove from heat and add vanilla.

8. 8

   Cover and chill in refrigerator until hard.

9. 9

   When cool, beat with electric mixer until light and rather fluffy.

10. 10

    Cool in refrigerator until firm.

11. 11

    Roll 1 teaspoon candy into a ball and roll immediately into one of the toppings.

12. 12

    Makes 36-40 truffles or approximately 2 pounds.

13. 13

    Toppings: Chocolate or white confectioner's coating, melted, or chocolate shot, or a combination of cocoa powder, cinnamon, and powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.