8 ounces (230 g) semisweet baking chocolate, chopped
1 1/3 cups (315 ml) semi-sweet chocolate chips, chopped
1 2/3 (395 ml) cups whipping cream
1/2 cup (120 ml)real butter (no substitute)
1 tablespoon (15 ml) vanilla extract or liqueur

Coating

12-18 ounces (340-510 g) semi-sweet chocolate chips or milk chocolate chips
2-3 tablespoons (30-45 ml) shortening
1/4 cup (60 ml) powdered sugar
1/4 teaspoon (1 ml) milk

Directions

1. In saucepan, combine whipping cream & butter.
2. 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.
3. Stir in vanilla.
4. Pour into shallow glass dish.
5. Cover; chill until firm.
6. With spoon scoop mixture into 1 inch balls.
7. Coating Melt chocolate & shortening over low heat; stirring constantly.
8. Use 1 Tbsp of shortening for every 6 oz. of chocolate.
9. When mixture is smooth remove from heat. Dip each truffle into coating.
10. Dropping them in the chocolate & then fishing them out with a spoon works best. But work quickly or they will melt. Then either place them on foil or in foil candy papers and allow to harden.
11. Mix powdered sugar and milk.
12. Drizzle over truffles in various designs.


24 servings

264 calories