Cream Truffles the Editors of Publications International, Ltd.
Use a variety of cream liqueurs and make up several batches of these truffles.
Makes about 36 truffles
|2||cups (12 ounces) semisweet chocolate chips|
|1/4||cup whipping cream|
|1/4||cup butter or margarine|
|3||tablespoons cream liqueur|
|1/2||to 3/4 cup powdered sugar|
- Melt chips with whipping cream and butter in heavy, medium saucepan over low heat, stirring occasionally. Stir in liqueur. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.
- Shape about 1 tablespoonful of the mixture into 1-1/4-inch ball. To shape, roll mixture in your palms. Place balls on waxed paper.
- Sift sugar into shallow bowl.
- Roll balls in sugar; place in petit four or candy cases. (If coating mixture won't stick because truffle has set, roll between palms until outside is soft.) Truffles can be refrigerated 2 to 3 days or frozen several weeks.
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