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.
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.