Chocolate Fudge Truffles
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Serves/Makes: 1.25 lbs
Ready in: 2-5 hrs
- 4 ounces semisweet chocolate coarsely chopped
- 6 tablespoons unsalted butter
- 4 tablespoons heavy cream
- 3 1/2 cups sifted confectioners' sugar
- 1 tablespoon pure vanilla extract or cognac
- cocoa powder
- finely ground pecans or other nuts
Grease an 8x8-inch square baking dish. Combine the semisweet chocolate and butter in the top of a double boiler over simmering, not boiling, water. Stir until the chocolate has melted and the mixture is uniform in color. Remove the top of the double boiler and set aside to cool slightly. Place the confectioners' sugar in a bowl. With an electric mixer running on low speed, slowly add the chocolate to the bowl. Add the vanilla and mix thoroughly, scraping down the sides of the bowl as needed. Transfer the truffle filling to the greased baking dish. Place the dish in the refrigerator until firm, 4-8 hours. Scoop the filling from the pan (about 2 teaspoon sized) and roll into small balls. Roll the truffles in cocoa powder or finely ground pecans. Store the truffles in the refrigerator in an airtight container. The filling can also be cut into squares like fudge.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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