Ingredients:
1 2/3 cups whipping cream
1/2 cup real butter ( no substitute)
8 ounces semisweet baking chocolate, chopped
1 1/3 cups semi-sweet chocolate chips, chopped
1 tablespoon vanilla extract or 1 tablespoon liqueur
12 -18 ounces semi-sweet chocolate chips or 12 -18 ounces milk chocolate chips
2 -3 tablespoons shortening
1/4 cup powdered sugar
1/4 teaspoon milk
Directions:
In saucepan, combine whipping cream & butter.
Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
Stir in vanilla.
Pour into shallow glass dish.
Cover; chill until firm.
With spoon scoop mixture into 1 inch balls.
Coating Melt chocolate & shortening over low heat; stirring constantly.
(use 1 Tbsp of shortening for every 6 oz. of chocolate).
When mixture is smooth remove from heat. Dip each truffle into coating.
(I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
Mix powdered sugar & milk.
Drizzle over truffles in various designs.
Servings: 24
Time preparation: 45 min.
Time total: 105 min.