Truffles

Truffles. These are an amazing treat, a beautiful and tasty addition to any cookie tray, and a really wonderful hostess gift for all the parties you might be attending this Christmas season. And, the best part, they are not difficult. They are easy! Also, they are WAY cheaper than buying truffles at your local chocolatier, and will be more appreciated since they came from your kitchen with love.

Start by combining the cream and butter in a medium saucepan,



and cook over medium heat until bubbles form around the edges of the pan, about 2-3minutes. Stir constantly while you wait for the bubbles!



Add the chopped milk chocolate (I used Dove)



and the chopped semi sweet chocolate (I used Baker's squares)



and stir until smooth. Then press plastic wrap over the surface of the chocolate and refrigerate overnight.

Before you take the chocolate out of the fridge, assemble the "coating" ingredients for your truffles. You can use whatever you like, but I chose chopped almonds, cocoa powder and finely chopped candy canes.



Now's the part where you have to work quickly. Remove the chocolate from the refrigerator and scoop out a spoonful, then roll it between your hands to form a ball. (I have no pictures of this because my hands were full of chocolate!)

Roll the ball through the coating



then place in your container. I placed mine individually in mini muffin liners which made a nice presentation.



Store these in a refrigerator, and be prepared to wow your guests or your gift recepient with your homemade fancy truffles!



Find more great recipes at Cooking Thursday, Frugal Food Thursday, Food on Fridays, Friday Food , Foodie Friday and Chocolate Fridays.


Truffles

1/4 cup heavy cream
1 1/2 tsp. butter
1/4 tsp. almond extract
2 - 1.55 oz. bars milk chocolate candy bars, chopped
1 - 1 oz. squares semisweet chocolate, chopped
chopped nuts, peppermints, and unsweetened cocoa for rolling

In a small saucepan, heat cream and butter over medium heat for 2-3 minutes or until bubbles form around the edge of the pan, stirring constantly. Remove from the heat. Add almond extract, candy bars and semisweet chocolate; stir until smooth. Press plastic wrap onto the surface of chocolate and refrigerate for at least 2 hours or overnight.

Working quickly, shape chocolate into 12-16 balls; roll in desired toppings. Refrigerate for 2 hours or until firm. Store in the refrigerator.