Chocolate
Covered Truffles
1/4
C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer,
any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for
dipping
1 cup finely chopped chocolate, milk or semisweet for decoration
Makes
about 3 dozen truffles
Melt
semisweet chocolate in double boiler over hot water. Heat butter, creamer and
vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet
chocolate all at once, beating until smooth and creamy. Chill in refrigerator
until nearly set but still pliable. Beat with mixer until light and fluffy.
Spread in 9 inch buttered pan until set enough to roll into small balls. Melt
milk chocolate over double boiler. Dip truffles in melted chocolate, then
sprinkle generously, or roll in, chopped chocolate
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