I got it off a rant forum of all things but it works great: *copypaste*
10 oz semi-sweet chocolate 1/2c evaporated milk 2 T melted butter or margarine 2 t vanilla 1 t powdered sugar (+ additional for coating)
Place chocolate in food processor and chop finely. Bring the evaporated milk to a boil; pour over the chocolate and process until melted and thickened. Add the butter, vanilla and powdered sugar. Process until blended. Refrigerate until firm.
Remove pieces of the chocolate with a teaspoon and roll into balls. Roll in the powdered sugar and serve immediately or refrigerate for longer storage.
Notes: If you don't want to take time to hack up the chocolate, buy semi-sweet chocolate chips. They work just fine in this recipe. You can also add additional flavoring oils at the same time as the vanilla; I like rum or peppermint extracts (straight rum also works). You can also alter the coating-- roll them in nuts, small flakes of chocolate-- whatever.
If it gets too soft as you're rolling it, put it back in to chill a bit longer (you may have to do this a few times). Your hands get kind of messy when you're rolling the truffles (I use nitrile gloves to avoid the problem).
10 oz semi-sweet chocolate
1/2c evaporated milk
2 T melted butter or margarine
2 t vanilla
1 t powdered sugar (+ additional for coating)
Place chocolate in food processor and chop finely. Bring the evaporated milk to a boil; pour over the chocolate and process until melted and thickened. Add the butter, vanilla and powdered sugar. Process until blended. Refrigerate until firm.
Remove pieces of the chocolate with a teaspoon and roll into balls. Roll in the powdered sugar and serve immediately or refrigerate for longer storage.
Notes: If you don't want to take time to hack up the chocolate, buy semi-sweet chocolate chips. They work just fine in this recipe. You can also add additional flavoring oils at the same time as the vanilla; I like rum or peppermint extracts (straight rum also works). You can also alter the coating-- roll them in nuts, small flakes of chocolate-- whatever.
If it gets too soft as you're rolling it, put it back in to chill a bit longer (you may have to do this a few times). Your hands get kind of messy when you're rolling the truffles (I use nitrile gloves to avoid the problem).
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