These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.
- Total Time:
- Yield: Makes 24
Source: Everyday Food, December 2003
- 8 ounces best-quality bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- Assorted coatings, such as crushed peppermint candies, toasted sweetened shredded coconut, finely chopped pistachios or other nuts, and cocoa powder
Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.