Easy Chocolate Truffles

Name: Easy Chocolate Truffles
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 24 serving(s)
Ingredients: 118.29 ml butter; 88.74 ml heavy cream; 8 (226.79 g) semi-sweet chocolate baking squares, finely chopped; 59.16 ml orange liqueur (or whatever flavor you like); 9.85 ml orange rind, grated; 4 (113.39 g) semi-sweet chocolate baking squares, finely chopped; 14.79 ml oil; 118.29 ml cocoa; 118.29 ml chocolate sprinkles; 118.29 ml icing sugar

Submitted by Sam 3

"So heavenly! These are really simple and look pretty for any kind of get-together. Note: cook time includes chill time."

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photo by Realtor by day, Chef by night

Ready In:: 3hrs 20mins
Ingredients:: 10
Serves:: 24

ingredients

118.29 ml butter
88.74 ml heavy cream
8 (226.79 g) semi-sweet chocolate baking squares, finely chopped
59.16 ml orange liqueur (or whatever flavor you like)
9.85 ml orange rind, grated
4 (113.39 g) semi-sweet chocolate baking squares, finely chopped
14.79 ml oil
118.29 ml cocoa
118.29 ml chocolate sprinkles
118.29 ml icing sugar

directions

In med saucepan, bring butter and cream to a boil over med-high heat.
Remove from heat.
Add chocolate, liqueur and rind.
Stir until melted and smooth.
Pour truffle mixture into a shallow bowl.
Chill for 2 hours.
Line 2 baking sheets with waxed paper.
Shape rounded teaspoonfuls of truffle into 24 small balls.
Place truffles on prepared baking sheets.
Chill 30 minutes.
Melt chocolate and oil in a double boiler until smooth.
Transfer chocolate into a bowl.
Cool slightly.
Using 2 forks, coat 3/4 of the truffles in chocolate, allowing excess coating to drip back into the bowl.
Cover 6 truffle in sprinkles.
Sift icing sugar over 6 truffles.
Leave 6 chocolate coated truffles plain.
Coat remaining 6 truffles in cocoa.
Chill 30 minutes.
Store in fridge for 10 days or in freezer for 3 months.

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Reviews

Truffles are my favorites and I make a few batches for each holiday. These were really yummy and easy, too. They were very rich, creamy and smooth. I decorated them for Easter because we had a belated Easter get-together with my family. Everyone loved these. I used raspberry and orange extracts- 1 tsp. each, dark chocolate for the centers and semi-sweet for the dipping. My little girl had fun sprinkling them with assorted sugars and doo-dads. The only thing I will change next time (and there will be a next time) is I will reduce the butter by about half. A quarter cup will be fine. Thanks for posting this. It's a keeper. Made for PRMR tag game.

Realtor by day, Chef by night
I love chocolate truffles, and these are rich and delicious! The centers melt in your mouth even chilled. The liqueur flavor was a bit strong at first, but after sitting in the fridge overnight has toned down and is just right. I think Chambord or blackberry schnapps would work very nicely as well. Thanks for posting!

PalatablePastime

RECIPE SUBMITTED BY

Sam 3

I'm a SAHM of 5, Joshua (9 mths), Olivia (4), Isaac (14) and Brianna (11) and my step-son Dylan (17). My DH works nights so often comes home to new dishes that I made after the kids go to bed. <img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /> <a href=http://s2.photobucket.com/albums/y41/samplepics/blinkies/siggies/?action=view&current=images1.jpg target=_blank><img src=http://i2.photobucket.com/albums/y41/samplepics/blinkies/siggies/images1.jpg border=0 alt=Photobucket /></a>

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