Bittersweet Chocolate Truffles
- 12 oz bittersweet chocolate, divided
- 1/4 cup whipping cream
- 1 Tbsp. butter, softened
- CHOP 6 oz of the chocolate; set aside. Bring cream to boil in medium saucepan on medium heat; remove from heat. Add chopped chocolate and butter; stir until chocolate is completely melted. Cover and freeze 1 to 2 hours or until firm enough to handle.
- USE teaspoon to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax papercovered baking sheet. Freeze 20 min.
- CHOP remaining 6 oz of chocolate; place in microwaveable bowl. Microwave on HIGH 11/2 min. or until chocolate is partially melted; stir until chocolate is completely melted. Carefully dip each ball in chocolate, then return to baking sheet. Drizzle with any remaining chocolate. Refrigerate 30 min. or until firm.
This recipe is a personal recipe added by SharonFiedler and has not been tested or endorsed by MyRecipes.
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