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Chocolate Truffles
14 ounces semisweet or bittersweet chocolate squares
1 cup heavy or whipping cream
5 tablespoons unsalted butter, softened, cut up (no substitutions)
2 tablespoons dark rum
2/3 cup shredded coconut
1/2 cup unsweetened cocoa
1/2 cup finely chopped toasted walnuts or pecans
1/2 cup chocolate wafer crumbs
Line 2 cookie sheets with foil. Chop chocolate into small uniform pieces. Bring cream just to boil in medium saucepan. Reduce heat to low; add chocolate and stir until completely smooth. Remove from heat and stir in butter and rum until butter melts. Pour into jelly-roll pan and refrigerate until firm, 30 minutes.
Spoon chocolate by rounded teaspoonfuls onto prepared cookie sheets. With palms of hands, quickly shape into balls (they will be roughly shaped).
Place coconut, cocoa, nuts and wafer crumbs in each of 4 shallow bowls. Roll one quarter of the balls in each coating. Store truffles in airtight container and refrigerate up to 2 weeks. Makes 6 dozen.
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