Sarah Thompson's Truffle Recipe

DCLSA Cookbook
Truffle Recipe
Submitted by: Sarah Thompson, Baker Berry Access- Services She makes these for so many library occasions and they are sought after!!

Ingredients:

Chocolate Centers

  • 1/3 cup butter or margarine, softened
  • 1/4 cup heavy or whipping cream
  • 1 1/2 teaspoons vanilla
  • 3 cups confectioners' sugar
  • 1/2 cup semi-sweet chocolate chips, melted
  • *add extract of mint, maple, or orange, or 1 1/2 finely chopped pecans if desired

"Simply Stirred" Chocolate Coating

  • 2 milk chocolate bars (8 oz. each), broken into pieces
  • 1/4 cup shortening

OR

  • 2 cups (12 oz. package) semi-sweet chocolate chips
  • 2 tablespoons plus 2 teaspoons shortening

OR

    • 2 cups (11.5 oz. package) milk chocolate chips
    • 2 tablespoons shortening
    • *add sprinkles or chopped nuts if desired

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Directions:

Chocolate Centers

1.Combine butter or margarine, cream, vanilla and 1 cup of the confectioners' sugar in small mixer bowl; beat until smooth. Gradually blend in remaining 2 cups confectioners' sugar and chocolate *(add extract of mint, maple or orange or 1 1/2 finely chopped pecans if desired)*

2.Shape into 1-inch balls; place on wax-paper-covered tray or cookie sheet. Cover loosely; chill 3 to 4 hours or overnight. Centers should feel dry to touch before coating. Coat centers as directed (below).

"Simply Stirred" Chocolate Coating

1.Before starting, be sure that centers (above) are chilled.

2.Cover cookie sheet or tray with wax paper; fasten with tape. Ste aside. Place Chocolate and shortening in 4-cup glass measuring cup or 1 1/2-quart glass bowl. Place measuring cup or bowl in larger glass bowl or pan of very warm-not hot-water (100-110 degrees F) that reaches halfway up cup or bowl. Don't let even one drop of water mix with chocolate

2.Stir mixture constantly with rubber scraper until chocolate is completely melted and mixture is smooth. This process is not difficult, but it does take time. Don't rush! It will take about 20 minutes to melt the chocolate. If water begins to cool, pour out and add more warm water.

3.Remove measuring cup or bowl from water. Set one chilled center on tines of fondue fork or table fork. Completely dip center into coating. Gently tap fork on side of cup to remove excess coating. Invert candy into prepared cookie sheet. Decorate top of coated center with small amount of melted chocolate *(or sprinkles or chopped nuts if desired)* using tip of fork. Repeat with remaining centers. Store candies, loosely covered, in a cool, dry place.

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