DARK OR WHITE CHOCOLATE TRUFFLES
6 ounces semi-sweet premium chocolate*
1/4 cup heavy (whipping) cream
1/4 cup unsalted butter, room temperature
1/2 teaspoon instant espresso powder*
ASSORTED COATINGS, SUCH AS:
Dutch process unsweetened cocoa powder, finely chopped pistachio nuts, or crushed amaretti cookies
In 2-quart heavy, deep saucepan, over medium heat, stir chocolate, cream, butter, and espresso powder until chocolate is almost melted; remove from heat. Stir until chocolate is completely melted, and mixture is smooth.
Pour mixture into shallow glass baking dish; refrigerate until mixture is firm, about 40 minutes.
Spread 2 to 3 tablespoons coating mixture of choice in shallow dish.
Divide chocolate mixture into 12 equal portions; roll into balls between lightly buttered hands. Roll balls into coating; if desired, place balls, as they are formed, into 1-inch foil candy cups.
Chill at least 30 minutes before serving. Store in airtight container in refrigerator up to 2 weeks.
*TO MAKE WHITE CHOCOLATE TRUFFLES:
Substitute 6 ounces premium white chocolate and 1/4 teaspoon vanilla extract for semisweet chocolate and instant espresso powder, in recipe above. Proceed as directed.
Servings: 12
Source: Redbook Afternoon Open House Party, Redbook magazine |