Hot Chocolate Truffles

1. 1

   GANACHE: Melt the chocolate over hot weater.

2. 2

   Stir the chocolate until it is completely smooth, then stir in the cream.

3. 3

   Let set half an hour, refrigerate until chilled.

4. 4

   TRUFFLES: Scoop out 1 tablespoons chocolate with a melon baller and roll in palms of your hands or make balls 1-inch in diameter.

5. 5

   Arrange on parchment-lined cookie sheets and place in the freezer for 1 1/2 hours.

6. 6

   Remove the chocolate balls from the freezer and roll 4 at a time in the flour, then roll one at a time in the palms of your hands.

7. 7

   Next roll the balls in the beaten eggs, coating them completely, and then one by one, roll them firmly in the palm of your hands.

8. 8

   Finally, roll the balls in the crumb mixture, coaring them completely, and then one by one, roll then firmly in the palm of your hands.

9. 9

   Freeze for an hour.

10. 10

    Heat the peanut oil in a heavy saucepan to 350F Lower 4 truffles at a time into the hot oil; let brown and crust for about 10 seconds, then drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.