Steph's Truffles

1. 1

   Place the chopped chocolate in a medium sized heatproof bowl.

2. 2

   Set aside.

3. 3

   Heat the cream and butter in a small saucepan over medium heat.

4. 4

   Bring just to a boil.

5. 5

   Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.

6. 6

   Stir with a rubber spatula until smooth.

7. 7

   (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.)

8. 8

   If desired, add the flavoring Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

9. 9

   Place your coatings for the truffles on a plate.

10. 10

    Remove the truffle mixture from the refrigerator.

11. 11

    With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls.

12. 12

    Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.

13. 13

    Cover and place in the refrigerator until firm.

14. 14

    Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.

15. 15

    Bring to room temperature before serving.

16. 16

    Flavorings: Hazelnut= Frangelica; Almond= Amaretto, Raspberry= Chambord; Coffee= Kahlua or Tia Maria; for fruit flavors add jams or jellies instead of the alcohol- you can also add a bit of zest to the warm cream; for a stronger coffee flavor add espresso powder to the cream mixture before adding to the chocolate.

17. 17

    Coatings: cocoa powder; crushed toasted nuts, coconut flakes, tempered chocolate, confectioners sugar, melted or tempered chocolate.

* Per serving · 4 servings · Values may vary.