Quick look
- prep 25min
- Yield: 3 dozen
Ingredients
- 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
- 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.
