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Ingredients:
1/4 cup butter or margarine
1 1/2 pounds real semisweet chocolate
3/4 cup non-dairy coffee creamer, any flavor
1/2 tsp. vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration
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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:
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125 degrees on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into ball; dip in melted chocolate. Sprinkle generously, or roll in, chopped chocolate.
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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