TBRG Holiday Recipe Exchange ~ Truffles from Mary Ellen Taylor

Chocolate Truffles

8 ounces of semi-sweet or bittersweet chocolate

1/2 cup of heavy whipping cream

1 teaspoon of vanilla extract

Cocoa

Chopped walnuts

• Place heavy whipping cream in a saucepan and heat gently, stirring often.

• When the cream is hot, pour over chocolate and add vanilla.

• Mix until the chocolate is melted and blended.

• Place chocolate/cream mixture in a shallow dish and refrigerate for at least two hours.

• When the mixture is solidified, scoop out, form into bite size balls and roll in cocoa and nuts.

• Chill.  Serve.  Enjoy!

Vanilla Truffles

1/2 cup heavy whipping cream

2 cups white chocolate

1 teaspoon vanilla extract

Confectioner’s sugar

Coconut

• Place heavy whipping cream in a saucepan and heat gently,stirring often.

• When the cream is hot, pour over white chocolate and add vanilla.

• Mix until the white chocolate is melted and blended.

• Place white chocolate/cream mixture in a shallow dish and refrigerate for at least two hours.

• When the mixture is solidified, scoop out, form into bite size balls and roll in coconut.

• Chill.  Serve.  Enjoy!