|Chocolate Truffles make for a wonderful gift!|
This recipe will make 12 large truffles or 24 small ones. The ingredients that I used are as follows:
- 16 oz of semi sweet chocolate chips
- 1/4 cup milk chocolate chips
- 1/2 cup heavy cream (one small carton)
- 1/2 stick butter
- 4 tablespoons butterscotch schnapps
- 4 Heath Bars ground (or use the bag of toffee bits)
Put the chocolate in a bowl. In a small saucepan, melt the butter and add the cream to it, stirring constantly until it comes to a boil. Pour the cream mix over the chocolate and shake the bowl gently to settle the cream. Cover with plastic and let it sit until the chocolate melts (about 5 minutes). Whisk the mix until it is smooth and shiny, whisking in the liquor. Cover with plastic wrap and refrigerate for a minmum of 30 minutes. The longer it's refrigerated, the better it will be to work with.
Line a baking sheet with wax or parchment paper. Remove the bowl of chocolate from the refrigerator. I used a small cookie scoop that I kept on ice to scoop out chocolate balls and place them on the parchment paper. I put these back in the refrigerator overnight.
Using a small glass bowl, empty a few of your crushed toffee bits into the small bowl. Chill your hands (I discovered that the frozen butter worked great for this) and roll each drop into a neat ball. Drop it into the small dish with the coating and toss it gently until it is thoroughly coated. Place the finished truffle into a small baking cup. Repeat this process until all are coated and set in place. I keep them in the refrigerator until I am ready to give as a gift.
As pointed out to me, there are so many FLAVOR variations of this recipe. Pick flavors that are appealing to you. One batch I made, I used Peppermint Schnapps, and rolled them into crushed peppermint. Use your imagination and have fun!