Chocolate Truffles

  • 30 May - 05 Jun, 2020
  • Mag The Weekly
  • Cookery


· 6 ounces baking chocolate

· 2 tablespoons butter

· 1 cup heavy whipping cream

· 1 cup chocolate chips

· 1 tablespoon shortening

· 1 cup nuts


Line cookie sheet with foil. In a saucepan, melt baking chocolate over low heat, stirring constantly; stir in the butter until melted. Remove from heat; stir in the whipping cream. Pour the mixture intoa bowl. Refrigerate for 20 minutes, stirring frequently, just until thick enough to hold a shape. Drop the mixture by rounded teaspoonfuls onto lined cookie sheet. Return to the refrigerator until firm enough. Shape into balls and freeze them uncovered for 30 minutes. In a saucepan, heat chocolate chips and shortening over low heat, until chocolate is melted; remove from heat. Using two forks, dip and roll chocolate balls, one at a time, into the melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. Refrigerate the truffles until chocolate is set and enjoy!