(WTNH) — Culinary arts teacher at Haddam-Killingworth High School Joanna Siciliano demonstrates how to make chocolate truffles.
Recipe: Chocolate Truffles
- 8 Oz good semi-sweet chocolate
- 4oz Heavy cream
- ½ TSP Vanilla
- Chopped nuts
- Cocoa Powder
- Powdered Sugar
- Crushed Oreo
Chop the chocolate finely with a sharp knife. Place in a heat proof mixing bowl.
Heat the cream in a small sauce pan just until it boils. Turn off heat and allow the cream to sit for 20 seconds. With a wire whisk, slowly whisk the cream and chocolate together until melted then whisk in the vanilla. Place mixture in the refrigerator for about an hour. (You may also keep overnight if you want to make this ahead)
Take out of the refrigerator and with a spoon or melon baller scoop chocolate and roll into balls. Chocolate may be a little hard but will soften in your hands. Once the chocolate is rolled out roll it in your favorite topping and place in little mini muffin papers and then into decorate boxes. Store in the refrigerator and take out about ½ hour before you are going to serve them and have the chocolate be at served at room temperature. Enjoy!