Chocolate....Need I say more?

Well, here it is again in case you missed my other post. I thought I'd let you have it without all the "tradition" filler. :) Anhoo~ This is a recipe from the BHG cookbook (with some of my own tweaks) for some delectable chocolate truffles and they're easy too! Try it out and ENJOY!

Chocolate Truffles

1 12-oz. package of *semi-sweet chocolate pieces, or 1 11 1/2-oz. bag of milk chocolate pieces
1/3 c. whipping cream
1/2 tsp. **vanilla extract
12-oz. ***chocolate flavored candy coating, cut up

*I use Ghirardelli or Guittard chocolate. The better quality chocolate, the better the truffles. You can also substitute for white chocolate. Experiment! Make it your own! :)
**I change this up sometimes and use other flavor extracts like peppermint, orange, raspberry to change the flavor of the truffles
***Wilton candy melts work the best! They melt fast and smooth.

1. Line a baking sheet with wax paper; set aside. In a medium saucepan combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until chocolate melts. Remove saucepan from heat; cool slightly. Stir in vanilla. Beat truffle mixture with an electric mixture on low speed until smooth. Drop truffle mixture by teaspoon onto prepared baking sheet. Chill about 20 minutes or until firm.


***I use a double boiler for melting chocolate. I usually cool the mixture in the fridge until it is slightly more firm and use an extra small cookie scoop (similar to this one) to spoon the mixture onto the baking sheet. This gives it a more uniform look and this way I can skip the first part of Step 2 . I then put the truffle balls into the freezer until they are hard.***
2. Shape truffle mixture into balls; freeze for 30 minutes. Meanwhile, in a heavy saucepan melt candy coating over low heat, stirring constantly until smooth. Using a fork, quickly dip truffles, one at a time, into coating. Draw fork across rim of the saucepan to remove excess coating. Return truffles to prepared baking sheet. Let stand for about 30 minutes or until coating is set.

(If there are imperfections in your dipping, don't fret! the DRIZZLE will cover them up! :)***At this time you can drizzle candy melts over the truffles to give them a decorative touch (and hide imperfections). I will use different colors depending on the flavor of the truffle, i.e red=raspberry, yellow=lemon, orange=orange, etc... I have also used coconut, lemon zest, crushed peppermints, nuts...

If you are not going to eat these right away, they can be refrigerated in a covered container for 2 weeks.

I place my truffles inside small cupcake cups and box them up. Wilton makes candy boxes. I can fit 16 truffles of this size into a 1/2 lb. box. I also decorate the outside of the box...It really gives it that extra love! ~♥♥♥~
Well, that's it in a nutshell. If you have any questions, please don't hesitate to ask! Have fun, and don't get too sick eating so many truffles!

I'm linking up to these great parties!

Smiles and Happiness,

(Disclaimer: I am in no way affiliated or endorsed by the products I used in this post. The links are intended for reference purposes only.)