Chocolate Truffles with NUTTER BUTTER

1. 1

   Heat cream in top of double boiler.

2. 2

   Add chocolate; cook until melted, stirring occasionally.

3. 3

   Add butter and Variegate; cook until butter is melted and mixture is well blended.

4. 4

   Remove from heat.

5. 5

   Refrigerate 15 min.

6. 6

   or until chocolate mixture is cooled and thickened.

7. 7

   Roll 1 oz.

8. 8

   (1-1/2 Tbsp.)

9. 9

   chocolate mixture into ball, using #50 scoop to portion mixture for each ball.

10. 10

    Roll in cookie crumbs until evenly coated.

11. 11

    Place in single layer in parchment-lined sheet pans.

12. 12

    Refrigerate until ready to serve.

No nutritional information available.

No additional tips available.