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Ingredients:
1/2 cup unsalted butter, softened
2 1/3 cups confectioners sugar
1/2 cup cocoa
1/4 cup heavy or whipping cream
1 1/2 tsp. vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm. Makes about 3 dozen truffles.
Gift Giving Notes: Small foil cups can be bought at stores where they carry candy making supplies. You can also buy romantic themed tins and place the truffles in one layer. Place cellophane wrap in the bottom of the tin first, and leave enough to bring it up and over the top of the truffles before closing the tin. Wrap with a gold ribbon and a matching gift tag for giving. If serving the truffles after dinner, place the small foil cups on a doily lined plate.
Recipe submitted by: Brenda Hyde
Seeds of Knowledge Brenda Hyde is a freelance writer and editor of Seeds of Knowledge.
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