Each and every handcrafted chocolate truffle is a work of art. A moment of happiness in the form of creamy, melt-in-your-mouth dark chocolate is hidden under that lovely exterior covered in salty almonds or a chocolate coating. It should take hours of labour to develop something so lovely, right? Hardly. Truffle production is actually incredibly simple. You won't even need a stove to make fail-proof chocolate truffles at home; all you'll need is a little cream and some high-quality chocolate.

INGREDIENTS:

White chocolate baking bars or 6 ounces of semisweet baking chocolate, chopped
Butter, two tablespoons
Heavy whipping cream, 1/4 cup
1 cup white vanilla baking chips or semisweet chocolate chips
Shortening, 1 tablespoon
Embellishments made of finely chopped nuts or sugar, if desired

PROCEDURE:

STEP 1:

Place foil on the cookie sheet. Baking chocolate should be heated in a 2-quart saucepan over low heat while stirring regularly. Once melted and smooth, add butter. Whipping cream is added once the heat is removed. Fill a small basin with the ingredients. Stirring regularly, chill 10 to 15 minutes, or until thick enough to retain a form.

STEP 2:

By rounded measuring teaspoonfuls, drop the mixture onto the prepared cookie sheet. Re-chill for 5 to 10 minutes, or until the food is stiff enough to shape. create balls out of. Uncovered, freeze for 30 minutes.

STEP 3:

Shortening and chocolate chips should be heated in a 1-quart saucepan over low heat while continually stirring until the chocolate is melted and the mixture is smooth. Remove from heat. Dip and roll each chocolate ball into the melted chocolate using two forks; tap off any extra chocolate. Place on cookie sheet with lining. Sprinkle nuts right away. Reheat chocolate if it has cooled down too much. the remaining chocolate balls, then repeat.

STEP 4:

Truffles should be chilled for about 10 minutes, or until the chocolate is set. Keep in the refrigerator in a covered container. About 10 minutes before serving, take out of the refrigerator.

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