5 Kinds of Truffles

Name: 5 Kinds of Truffles
Ingredients: 8 oz. bittersweet chocolate (70% cacao), finely chopped; 3/4 cup heavy whipping cream; 3 tablespoons unsweetened cocoa; 1. Place chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat. Pour cream over chocolate; stir to moisten chocolate. Let stand 30 seconds; stir until chocolate is melted and smooth. Refrigerate 30 to 45 minutes or unti; 2. Line baking sheet with waxed paper. Spoon 24 mounds of the chocolate mixture onto waxed paper, using about 2 teaspoons per truffle. (Or use #100 ice cream scoop, slightly heaping.); 3. Using disposable gloves if desired, roll chocolate mounds between palms to form truffles. If mixture sticks to hands or gloves, lightly coat palms with cornstarch. Roll balls in cocoa; place in candy cups. (Truffles can be made 1 week ahead. Cover; 24 truffles

5 Kinds of Truffles was pinched from <a href="https://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/5589" target="_blank">www.cookingclub.com.</a>

INGREDIENTS

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8 oz. bittersweet chocolate (70% cacao), finely chopped

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3/4 cup heavy whipping cream

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3 tablespoons unsweetened cocoa

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1. Place chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat. Pour cream over chocolate; stir to moisten chocolate. Let stand 30 seconds; stir until chocolate is melted and smooth. Refrigerate 30 to 45 minutes or unti

•

2. Line baking sheet with waxed paper. Spoon 24 mounds of the chocolate mixture onto waxed paper, using about 2 teaspoons per truffle. (Or use #100 ice cream scoop, slightly heaping.)

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3. Using disposable gloves if desired, roll chocolate mounds between palms to form truffles. If mixture sticks to hands or gloves, lightly coat palms with cornstarch. Roll balls in cocoa; place in candy cups. (Truffles can be made 1 week ahead. Cover

•

24 truffles

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