It is no big secret that I am a major chocoholic. (As much as I hate to admit it - I'm even a Ghiradelli facebook fan.) Last December I found a recipe for Ghiradelli chocolate truffles that were so good - I wanted to make them again this year. Since I worked out the kinks during my first truffle attempt last year, they were much easier to make this year. These truffles are so good - I have to hide them from myself so I don't eat them all at once.
1/3 cup heavy whipping cream
2 cups double chocolate chips
6 Tablespoons butter
In skillet, bring 1/2” water to a slow simmer. Set saucepan in skillet and stir mixture until chocolate melts.
Dip melon baler into warm water and scrape across top of chocolate to form a 1” ball.
Roll ball in coating and transfer to waxed paper. Gloves help keep the heat from your hands from melting the chocolate.
Roll each truffle in the topping of your choice. I used cocoa powder, pecan pieces, crushed peppermint and I left some plain.
Cover and refrigerate for up to 2 weeks or freeze for up to 3 months. (I bet they won't last that long.)
I don't buy truffles any more - they're easy to make and even better than store bought.
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