Ingredients:
- 1 lb. bittersweet chocolate chopped
- 3/4 C heavy cream
- 1 C (2 sticks) butter-unsalted & softened
- 2 Tbsp of flavored liquor (optional)
- 1-2 C of the chopped topping of your choice
1. Heat chocolate and cream in a heatproof bowl over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture smooth. Remove from heat, add butter and liquor/flavoring if your heart desires (do it). Stir until butter is melted.
2. Pour mixture into an 8 inch square baking dish. Cover with plastic wrap and stick it in the fridge for about 2 hours.
3. Line baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or melon baller), drop balls of chocolate in whatever coating you wish. Roll to coat.
Store in an air tight container in the fridge until ready to serve. They keep for up to 2 weeks.
For the Bourbon Truffles, original cook poured in 2 heaping tablespoons of Maker's Mark.
For the Peppermint Truffles, original cook poured in 2 heaping tablespoons of Peppermint Oil.
Recipe from: "shutterbean" blog - 12/20/07
