-
1
Chop first 8 oz of chocolate into small, even pieces.
-
2
Heat cream in a small saucepan to just below a simmer.
-
3
Pour cream over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy.
-
4
If you're using a liqueur or other flavouring, this would be the time to add it.
-
5
Cover with plastic wrap.
-
6
To prevent formation of a skin on top, gently press the plastic wrap down until it is touching the entire surface of the filling.
-
7
Place in refrigerator to set for a few hours, or even better, overnight.
-
8
Roll truffle filling into balls, using a melon baller or teaspoon, and place on wax paper.
-
9
You may need to refrigerate/freeze briefly to stiffen the balls back up again before coating.
-
10
If you're using a topping, prepare it now.
-
11
If you're going to roll your truffles in a topping (ex.
-
12
Rice Krispies), pour the topping in a shallow pan.
-
13
If you're going to dust or sprinkle your topping (ex.
-
14
cocoa powder or shredded coconut), have it handy.
-
15
Melt second 8-10 oz of chocolate slowly and gently in a double boiler (or in a bowl sitting on top of a saucepan of hot - not boiling - water).
-
16
Be careful not to get any water into the chocolate or it will seize up!
-
17
Dip truffles into the chocolate using a fork, letting the excess drain through the tines.
-
18
Roll in Rice Krispies (if using).
-
19
Place coated truffles on wax paper on a rack or baking sheet.
-
20
Sprinkle or dust with a topping (if using) while the chocolate is still wet and put into the refrigerator to harden.
-
21
If you're drizzling with white chocolate, skip the rolling/dusting part and just set your chocolate coated truffles on wax paper on a baking sheet and refrigerate to harden.
-
22
Melt your white chocolate in a zip-top bag, then cut a tiny hole in one corner to squeeze it out and drizzle over the truffles.
