Get creative and make this recipe your own by using your favorite candies and toppings!
- step-by-step directions
- 8 oz Semisweet or bittersweet chocolate (cut into small pieces)
- 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons Unsalted butter (cut into small pieces)
- 2 Tablespoons Rum or Bourbon (optional)
- Chili powder
- Hazelnut (crushed)
- Crystallized ginger
- Wasabi powder
- Pop rocks
- Sea Salt
- Lime Zest
- Unsweetened cocoa powder
- Heath bar
- Crushed peppermint
- Crushed pretzels
- Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur.
- Cover and place in the refrigerator until the chocolate mixture is firm (this will take several hours or overnight).
- Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands or a small melon baller, form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
- Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
Mediterranean Stuffed Peppers with Feta Bechamel
Nasi Goreng (Fried Rice) with Chicken
Orecchiette with Sweet Sausage and Rapini
Lemon Coconut Sugar Cookies
Mushroom and Asparagus Risotto
Fried Green Tomato and Pimento Cheese Pizza
Bacon and Cheddar Pierogies
Spring Chicken Stew
Veggie Fried Rice with Oyster Mushrooms
Salmon Burger with Dill and Cucumber