This is the basic recipe I have always
used to make chocolate truffles. You can add flavorings, nuts, cherries or
whatever your heart desires. Add it in after the first minute when you start to
whip the filling.
1 lb. chocolate in small pieces
1 C. whipping cream
Heat whipping cream, until it just begins to steam. Add chocolate and remove
from heat. Stir until the chocolate is melted. If you need to put it back on the
heat for a minute or two, that's okay. Let cool.
When the mixture is cooled, whip it with the mixer until light, 1 - 2 minutes.
Let ripen on the counter at room temperature overnight.
Make 1 inch balls. I use a scoop and then refrigerate for a few minutes to chill
them, before I make the balls.
Have ready 1 1/2 lbs. tempered chocolate or chocolate compound. Dip in the
chocolate and let set to harden. Store in an airtight container in a cool place.
Makes 40 - 50 truffles.