Easy Chocolate Truffles
Total TimePrep: 30 min. + cooling
MakesAbout 6 dozen (about 2-1/4 pounds)
I used half semisweet & half unsweetened chocolate, because that's what I had on hand. I thought they were plenty sweet enough when I tasted the warm mixture from the saucepan. I also used vanilla extract instead of the almond. I then rolled them in cocoa powder or chocolate sprinkles, then placed individual truffles in a mini cupcake liner for presentation & to keep them separated. There were hard as rocks though, after they sat for 24 hrs. in an airtight container in the fridge. Even letting them come to room temperature didn't soften them up any. I wonder if my using half unsweetened chocolate caused this? Seems unlikely it would, so I don't plan on using this recipe again.
Very good and easy to make. However next time I just roll in sugar as the don't like what they recommended.
These were great, I did however replace the almond extract with peppermint.
Good but nothing special.