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Perfect Truffles

Makes 30 truffles

Perfect Truffles


1/3 cup heavy cream
12 oz. semi-sweet chocolate (cut into very small pieces) or 2 cups semi-sweet chocolate chips
6 tablespoons unsalted butter (cut into small pieces)
2 tablespoons Butter Vanilla, Rum, or Coconut Bakery Emulsion (your choice)
Optional coating Chopped pecans, toasted coconut, chocolate ganache or cocoa powder

Cooking Instructions

In a double boiler, bring the cream to a simmer. Remove from heat and stir in chocolate, utter and emulsion until completely melted

Pour the chocolate mixture into a shallow bowl. Cover, cool, and refrigerate until firm, at least two hours.

Line a jelly roll pan with waxed paper or silicone liner. Quickly scrape a portion scoop across the surface of the truffle mixture to form a 1-inch ball. Repeat with the remaining truffle mixture.

Roll or dip in chosen coating. Cover and refrigerate.

Equipment List

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