Mom's Christmas Truffles
I think I found the original recipe in a magazine, but not at all sure. It called for orange extract, but I've changed that up with other flavorings over the years. See notes under directions.
- 4 (1 oz.) squares bakers dark chocolate
- ¼ cup half & half
- ½ tsp. orange extract
- 1 tbsp. cocoa powder
How to Make Mom's Christmas Truffles
- 1Using a serrated knife, cut chocolate into pieces, then in a medium heat-proof mixing bowl. Set aside.
- 2In sauce pan, bring half & half to a simmer over medium heat. Remove from heat. Add orange extract.
- 3Pour half & half over chocolate pieces. Let stand 1 - 2 minutes and then blend until smooth. Refrigerate approximately 1 hour.
- 4Using a melon baller or very small ice cream scoop, scoop out balls of firm chocolate. Use your hands to shape into smooth spheres and place on waxed paper.
- 5Place cocoa powder in a small bowl. Use 2 spoons to pick up each ganache ball and roll it in the cocoa powder. Transfer to a serving plate.
- 6Truffles can be refrigerated in an airtight container and stored for up to a month. Ha! We never had them last long enough to really test that one out.
- 7Can substitute orange extract with other flavors such as peppermint, coconut, raspberry or almond.
- 8Try adding whole almonds, pecan halves or dried fruit pieces to the center of the ganache when forming into balls.
- 9You can roll the chocolate balls in crushed nuts, grated coconut, or finely crushed rice cereal instead of powdered cocoa.