Provided by รก-643
Number Of Ingredients 5
Steps:
- 1. Heat cream in heavy, 2-quart saucepan just to boiling. Remove from heat. Add chocolate chips; stir with whisk until melted and smooth. Stir in vanilla. Pour into medium bowl. Cover and refrigerate 3 hours or until firm. 2. Line baking sheet with wax paper. Drop chocolate mixture by heaping teaspoons onto prepared baking sheet. freeze about 45 minutes or until firm. 3. Place desired coatings in separate bowls. Shape frozen chocolate truffles between hands to form 1-inch balls. Roll in desired coatings. cover and refrigerate 2 hours. Serve cold. Truffles keep in airtight container in refrigerator for 1 week.
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