Mrs. Claus' Cookbook - Truffles


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From the kitchen of B Hascall

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Recipe Details

Total Time:
not specified
Tags: Good for parties/potlucks, Travels well


12 ounces of semi-sweet chocolate
1/4 cup unsalted butter
3/4 cup whipping cream, scalded
1 tablespoon Brandy or other fine liquor of your choice
powdered sugar or cocoa to rub on your fingers
6-8 ounces semi sweet chocolate
1 tablespoon shortening


  1. Melt chocolate and butter in a heavy sauce pan over low heat, or microwave.

  2. Slowly stir in 1/4 of the cream, beating well.

  3. Add remaining cream, slowly beating well after each addition. Add Brandy.

  4. Refrigerate until mixture is chilled, at least 2 hours.

  5. Line a baking sheet with waxed paper.

  6. Scoop the chocolate out and form into little balls.

  7. Rubbing your fingers in cocoa or powdered sugar can help. Work quickly.

  8. Place balls on baking sheet and freeze them for 1/2 hour.

  9. Line a second sheet with waxed paper.

  10. Melt 6 ounces of dark semi sweet chocolate with the shortening.

  11. Dip the frozen chocolate balls in the melted chocolate and place on waxed paper to cool.

  12. Repeat until all are finished.


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