Chocolate Truffles

Give these candies as a Valentine’s Day gift this February.

[quicklook-recipe prep_time=”25min” cook_time=”” serves=”” details=”Yield: 3 dozen” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 14 squares (1 ounce each) semisweet chocolate, divided
  • 1 cup whipping cream
  • 1/3 cup butter (no substitutes), softened

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon rum extract or vanilla extract
  • 1/2 cup finely chopped pecans or walnuts, toasted

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

Popular Videos