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Print this Recipe    Truffles 38

Truffles

12 oz. semi-sweet chocolate
1/2 C. heavy cream
1 t. vanilla
1/4 C. butter
Coating
12 oz. semi-sweet chocolate
2 T. shortening

Melt chocolate and butter. Stir in cream and vanilla. Stir until
smooth. Refrigerate, stirring occasionally to keep smooth and
promote even cooling. I don't know how long this takes. Maybe 1
hr. or 2. Shape into balls by rolling between hands. My truffles
are about 2 T. in size. This is messy, but it makes prettier truffles
than just dropping hunks of mixture on the sheet. Place on foil
lined baking sheet and freeze about 15-20 min. While freezing, melt
coating chocolate and shortening, stirring until smooth. Using fork
method, dip truffle balls in coating and place on either foil or
waxed paper lined sheets. You can also just roll the balls in cocoa
or powdered sugar or finely chopped nuts. Flavorings other than
vanilla can be added to your taste. They don't have to be in the
refrigerator constantly, but it's a good idea to store them there.

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