- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup (6 ounces) milk chocolate chips
- 5 tablespoons butter, cubed
- 1 cup plus 2 tablespoons confectioners' sugar
- 3 tablespoons heavy whipping cream
- 3 tablespoons thawed orange juice concentrate
- 1 teaspoon vanilla extract
- 3 tablespoons baking cocoa
- In a small heavy saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted and smooth. Remove from the heat. Stir in the confectioners' sugar, cream, orange juice concentrate and vanilla. Cover and refrigerate for 3 hours or until firm.
- Working quickly, shape into 1-in. balls; roll in cocoa. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Les Truffles au Chocolat in Country Woman Christmas Annual 2010, p69
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