Truffles Sharon Recipe


Health IndexAverageCourse
MethodMain Ingredient


 Semi-sweet chocolate1 Pound, chopped
 Unsalted butter/Margarine1 Cup (16 tbs)
 Powdered sugar3⁄4 Cup (12 tbs)
 Egg1 Large
 Brandy1 Tablespoon
 Chopped walnuts1⁄4 Cup (4 tbs)
 Whipping cream2⁄3 Cup (10.67 tbs)
 Walnut halves25


Place 1/2 of the chocolate in the top of a double boiler.
Set over hot, but not boiling, water and let stand until chocolate softens, then stir often until smoothly melted.
Take great care that no moisture (including steam) comes in contact with chocolate; otherwise it will "seize" (harden).
Remove chocolate from heat and let stand until cool but still liquid.
With a mixer, beat butter and sugar until smooth and fluffy, then beat in egg and brandy.
Add liquid chocolate and beat until smooth; mix in chopped nuts.
Cover chocolate truffle mixture and chill until firm enough to hold its shape when scooped, 3 to 4 hours.
Shape into generous 1-tablespoon-size balls; place balls as formed about 1 inch apart on a wire rack in a rimmed 10 by 15-inch pan.
Cover and chill at least 30 minutes or up until next day.
Wash and dry double boiler top; put remaining chocolate and cream in it.
Repeat steps to melt chocolate; let stand just until slightly warm.
Remove truffles from refrigerator and uncover.
Ladle chocolate over each truffle, guiding chocolate so it coats truffle sides.
While chocolate is soft, nestle a walnut half on top of each truffle.
When all the truffles are coated, chill just until chocolate coating is firm, at least 1 hour; save any leftover chocolate for snacking.
Nest firm truffles individually in small paper cups.
Serve chilled; if made ahead, wrap airtight and refrigerate up to 2 weeks.