Halloween Truffles

Rich, creamy, and bittersweet chocolate, and the coloured sprinkles make these a great Halloween gift . Thank you Adventures in Making

 

12 oz bittersweet chocolate, chopped
¼ cup butter, softened
1 cup heavy whipping cream
Powdered Sugar
Halloween sprinkles or sugars 

• Place chocolate and butter in a bowl and set aside.
• Heat whipping cream in a saucepan over medium-high heat until it comes to a boil. 
• Pour hot whipping cream over chocolate mixture in bowl; let stand 2 minutes. 
• Stir mixture with whisk until smooth. 
• Pour into an 8 or 9 inch baking pan. 
• Refrigerate at least one hour, until firm enough to shape.
• Line baking sheet with parchment paper. 
• Sprinkle powdered sugar over clean hands; shape level tablespoons of chocolate mixture into balls. 
• Place onto prepared baking sheet.
• Place sprinkles or sugars into bowls; set aside. 
• Roll each truffle in desired coating. 
• Place truffles in container with tight-fitting lid; refrigerate about 1 hour until firm. 
• Store refrigerated.

*Substitute 10- to 12-ounce bag of bittersweet or semi-sweet chocolate chips for the chopped chocolate.

Mint Chocolate Truffles

Thank you Wine and Glue



8 ounces semi-sweet chocolate morsels (if you go fancy here, your truffles will be that much better, but straight up chocolate chips work fine)
1/2 cup heavy cream
1/2 tsp mint extract
1/2 cup powdered sugar or cocoa powder

• Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.
• In a separate bowl, pour in chocolate, and add mint extract.
• Once the cream has come to a boil, pour it over the chocolate,
• Stir vigorously until the chocolate has melted.  
• Do not use a whisk.  
• Put the chocolate in the refrigerator for several hours until it sets.  
• Let it come to room temperature to form it into one inch balls.
• Store them in the refrigerator