Chocolate Truffles Recipe
Want to try a recipe that never disappoints - this Chocolate Truffles is the one of the kind. And I bet the rum flavoring might take you by surprise and will sure excite your senses.
Ingredients
1 box semisweet baking chocolate
1/2 cup whipping cream
2 tablespoons firm butter cut into 4 pieces
1 cup sifted powdered sugar
3 egg yolks
1 1/2 teaspoons imitation rum or brandy extract
Unsweetened cocoa, chopped nuts, shredded coconut, or chocolate sprinkles
Directions
In a 1 quart glass bowl, place chocolate, cream, and butter pieces.
Cover with wax paper.
Microwave on HIGH (100%) for 2 minutes; then beat with a wire whip until well blended.
Beat in sugar and egg yolks until mixture is smooth.
Microwave, covered, on MEDIUM (50%) for 3 minutes (stirring every minute) or until slightly thickened.
Beat in rum extract.
Pour mixture into a 7 by 11 inch baking dish.
Refrigerate for 2 hours.
Candy mixture should roll easily between two fingers without sticking; if it feels sticky, refrigerate for 30 more minutes.
To make truffles, roll candy mixture, a teaspoon at a time, into balls; then roll in cocoa, nuts, coconut, or chocolate sprinkles.
Place each truffle on a wax paper lined baking sheet or in individual paper candy cups and refrigerate for 1 hour or until hardened.
Place in tins, cover, and refrigerate for up to 10 days or freeze for up to a month.
Cover with wax paper.
Microwave on HIGH (100%) for 2 minutes; then beat with a wire whip until well blended.
Beat in sugar and egg yolks until mixture is smooth.
Microwave, covered, on MEDIUM (50%) for 3 minutes (stirring every minute) or until slightly thickened.
Beat in rum extract.
Pour mixture into a 7 by 11 inch baking dish.
Refrigerate for 2 hours.
Candy mixture should roll easily between two fingers without sticking; if it feels sticky, refrigerate for 30 more minutes.
To make truffles, roll candy mixture, a teaspoon at a time, into balls; then roll in cocoa, nuts, coconut, or chocolate sprinkles.
Place each truffle on a wax paper lined baking sheet or in individual paper candy cups and refrigerate for 1 hour or until hardened.
Place in tins, cover, and refrigerate for up to 10 days or freeze for up to a month.
