Preparation Time: 20 minutes
Start to Finish: 1 hour 15 minutes
Servings: About 24 truffles
- 1 bag (12 oz.) semisweet chocolate chips (2 cups)*
- 2 Tbsp. butter or margarine, softened
- 1/4 cup heavy whipping cream
- 2 Tbsp. liqueur (almond, cherry, coffee, hazelnut, Irish cream, orange or raspberry), if desired
- 1 Tbsp. shortening
- Finely chopped nuts, if desired
- 1/4 cup powdered sugar, if desired
- 1/2 tsp. milk, if desired
- In 2-quart heavy saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
- Line cookie sheet with foil. On cookie sheet, drop chocolate mixture by teaspoonfuls; shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
- In 1-quart heavy saucepan, heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using fork, dip truffles, one at a time, into chocolate. Return to foil-covered cookie sheet. Immediately sprinkle some of the truffles with nuts. Refrigerate about 10 minutes or until coating is set.
- In small bowl, stir powdered sugar and milk until smooth; drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Serve truffles at room temperature by removing from refrigerator about 30 minutes before serving.
*1 cup dark or milk chocolate chips can be substituted for the 1 cup of semisweet chocolate chips melted in step 1.
Stir in 3 Tbsp. chopped chocolate-covered English toffee candy with the whipping cream.
White Chocolate-Chocolate Truffles
Stir in 3 Tbsp. chopped white chocolate with the whipping cream.