From 
Del.icio.us
Digg
Reddit
Facebook
StumbleUpon
TwitThis
-- DeAnn Alleva, Hudson, Wisconsin
Preparation time: 25 minutes
You Will Need
14 squares (1 ounce each) semisweet chocolate, divided
1 cup whipping cream
1/3 cup butter (no substitutes), softened
1 teaspoon rum extract or vanilla extract
1/2 cup finely chopped pecans or walnuts, toasted
What to Do
1. Coarsely chop 12 squares of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth. Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
2. Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.
Yield: 3 dozen.
8 Warming Soup Recipes
Video: Expired Foods in Your Supermarket
4 Ways to Strengthen Your Immune System
Joke: The burial service for the elderly woman climaxed with…
Advertisement 
