Marvelous Chocolate Truffles
6 ounces semisweet baking chocolate or white baking bars, chopped
2 tablespoons stick margarine or butter*
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or vanilla milk (white)
Finely chopped nuts or candy decorations, if desired
Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy
2-quart saucepan over low heat, stirring constantly; remove from heat. Stir
in margarine until melted; stir in whipping cream. Refrigerate 10 to 15
minutes, stirring frequently, just until thick enough to hold a shape.
Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If
mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30
Heat shortening and chocolate chips over low heat, stirring constantly,
until chocolate is melted and mixture is smooth; remove from heat. Dip
truffles, one at a time, into chocolate. Place on aluminum foil-covered
cookie sheet. Immediately sprinkle some of the truffles with finely chopped
nuts or decorating candies.
Refrigerate truffles about 10 minutes or until coating is set. Drizzle some
of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon
milk. Refrigerate just until set. Serve at room temperature. Store in
*Spreads with at least 65% vegetable oil can be substituted.
Makes 8 candies
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.