LUSCIOUS CHOCOLATE TRUFFLES
These were originally from a Betty Crocker cookbook. I usually make them with milk chocolate chips for the 1st cup and semi-sweet for the 2nd cup.
Provided by Crocheting Mama
Categories Candy
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Line cookie sheet with foil.
- Melt 1 cup of chocolate chips in a heavy 2-qt saucepan over low heat stirring constantly; remove from heat. Stir in margarine. Stir in whipping cream and liqueur. Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.
- Freeze 30 minutes.
- Heat shortening and remaining 1 cup of chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
- Dip truffles, one at a time, into chocolate. Return to foil-lined cookie sheet. Immediately sprinkle some or all of the truffles with your desired toppings (nuts, cocoa, coconut).
- Refrigerate about 10 minutes or until coating is set. Drizzle some of them with a glaze of the powdered sugar and milk if desired.
Nutrition Facts : Calories 135.3, Fat 9.8, SaturatedFat 5.2, Cholesterol 5.4, Sodium 12.8, Carbohydrate 14.2, Fiber 1.3, Sugar 12.2, Protein 1
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