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Carla Hall Chocolate Truffles

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Make these sweet treats for a Mother’s Day gift!

CHOCOLATE TRUFFLES
4 ounces bittersweet chocolate (chopped)
4 ounces semisweet chocolate (chopped)
1/2 cup heavy cream
1 tablespoon raspberry liqueur
1/2 teaspoon vanilla extract
1 teaspoon salt
1 cup unsweetened cocoa powder

directions
Place the chocolate in a bowl. Add the cream to a small saucepan and heat until almost boiling. Pour cream through a sieve over the chocolate and whisk until smooth. Add the liqueur, vanilla extract and salt and whisk to combine. Pour into a 8″x8″ baking dish, cover with plastic wrap and refrigerate until set, about 30 minutes.
Line a sheet tray with parchment paper. Spray your 1/2-ounce ice cream scoop with non-stick cooking spray. Remove from the refrigerator and scoop into 1-inch balls using a scoop. Place on parchment and refrigerate an additional 15 minutes. Place the cocoa powder in a baking dish or pie plate.
Remove from the refrigerator. Roll each truffle in hands until smooth. Roll in cocoa powder until completely covered. Serve at room temperature.
Tips:
– Simply remove liqueur for a kid-friendly treat!
– Roll truffles in shredded coconut, graham cracker or cookie crumbs!

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