Friday, December 16, 2011


These truffles will change your world, knock your socks off twice and convince you that chocolate may indeed be better than sex, just this once.  Need I say more?


7 oz. of your favorite milk chocolate, chopped
6 oz. heavy cream
Pinch of salt
12 oz. semisweet chocolate chips
Crushed nuts, candy cane pieces, white chocolate, to adorn

In a double boiler, heat the milk chocolate and cream, stirring until smooth and incorporated.  Add the salt and stir to combine.  Allow to cool to room temperature and place the mixture in the refrigerator to set overnight. 

Take the refrigerated mixture and scoop out small spoonfuls, rolling them into balls with your hands.  Place them on a parchment paper-covered cookie sheet that will fit in your freezer.  You will need to work quickly because they will begin to melt.  If the mixture becomes too soft to work with, place it in the refrigerator for several minutes.  Once you have made all of the balls, set the cookie sheet in the freezer so they firm up. 

Meanwhile, in a small bowl, melt the semisweet chocolate chips until smooth and manageable and set aside.  Organize and prepare your toppings. 

Remove the balls from the freezer and carefully dip them into the melted chocolate and place them back on the parchment paper.  The semisweet chocolate will begin to harden and the balls themselves will stay soft on the inside.  Sprinkle them with you’re your favorite toppings and place them back in the fridge until you are ready to serve.  

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