Wednesday, February 14, 2007

Chocolate Truffles

1/2 cup unsalted butter
2 1/3 cup confectoiner sugar
1/2 cup cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla

Center: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts, confectioners sugar

Makes about 3 dozen truffles.
Put cream butter in large mixer bowl.
Combine 2 1/3 cup confectioner sugar and the cocoa,
add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around desired center,
roll into 1 inch balls. Drop into desired coating and turn until well covered.
Chill until firm.

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