Dark Chocolate Truffles
This is the easiest, most delicious and most beautiful candy recipe I have tried in a long time. It's elegant enough for the holidays, but easy enough for any day. I found chocolate chips were the easiest to measure and the fastest to melt. For the bittersweet chocolate look for chocolate containing at least 65% cocoa.
Makes 36 Truffles
Makes 36 truffles (Store in refrigerator until ready to eat).
~ 4 oz. bittersweet baking chocolate
~ 4 oz. semi-sweet baking chocolate
~ 2 tablespoons nut butter of choice
~ 1/2 cup half and half
For Garnish: toasted coconut, chopped nuts or crushed chocolate cereal of choice
I found chocolate chips were the easiest to measure and the fastest to melt. For the bittersweet chocolate look for chocolate containing at least 65% cocoa.
In a non-stick pan, melt chocolate on medium heat, stirring constantly with a silicone spatula.
Once chocolate is melted, stir in the nut butter of choice. Peanut butter, almond butter and cashew butter work really well. Once the butter is incorporated into the chocolate, remove from heat and stir in the half and half until the chocolate is once again smooth and creamy.
Refrigerate until mixture is firm enough to form balls. This may only take 1-2 hours. Stir the mixture once or twice during the cooling process.
While mix is cooling, chop nuts or cereal in a small food chopper (be careful not to turn the nuts to butter). Pulsing the chopper 3 or 4 times should do it. If you like coconut, toast it in an oven on 325 degrees for 5 minutes.
Once mixture is firm, form into small balls and roll in the coating of your choice. I really liked toasted coconut, pecans and peanuts the best. I dry roasted the nuts in a pan on medium heat before chopping.
A 3x5 card version of this recipe can be found here.