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1
FILLING: Place chocolate in bowl.
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2
In small saucepan, heat cream to boil.
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3
Pour over chocolate and let stand for 30 seconds to melt chocolate.
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4
Stir until chocolate is completely melted.
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5
Stir in vanilla extract.
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6
Scrape filling into small container and cover with plastic wrap.
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7
Freeze filling for at least 1 hour (or up to 3 days) or until firm.
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8
Remove filling from freezer.
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9
Divide filling into 12 portions.
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10
Shape each portion into a ball and place on plate.
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11
Loosely cover with plastic wrap and freeze truffles until ready to use.
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12
MUFFINS: Preheat oven to 350F.
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13
Lightly butter 12 (3-inch) muffin cups.
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14
Sift together flour, cocoa, baking powder, baking soda and salt into medium bowl.
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15
Whisk together sour cream, egg, butter and sugar in medium bowl until combined.
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16
Make well in center of flour mixture; add sour cream mixture and stir with wooden spoon just until combined.
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17
Fill each muffin cup 1/3 full.
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18
Place frozen truffle in center of each cup on top of batter.
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19
Spoon remaining batter into cups, making sure each truffle is covered.
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20
Bake 15 minutes or until toothpick inserted into batter part of muffins comes out clean.
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21
Cool muffins in pan set on wire rack for 5 minutes.
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22
Remove muffins from cups.
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23
Serve warm or cool completely.
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24
Store in airtight container.
