T is for... Truffles
My daughter got it into her head that she wanted to make a different sort of Treat for Easter this year. She spent Time in the school library, pouring Through cookbooks and came home with copies of recipes for Chocolate Truffles. Not something I've ever made before, but I was willing to Try.
I can't say it was Totally easy, but it wasn't Too hard, either. And now we have dozens of unique and Tasty Treats for Tomorrow's holiday.
If you have Time and want To Try, I've included the Truffle recipe we used. My first - and only - recipe of the A to Z challenge. Enjoy - and Happy Easter!
Truffles
6 ounces semisweet chocolate, cut up
2 tablespoons margarine
1/4 cup whipping cream
1 6-ounce package of chocolate chips (semi-sweet or milk chocolate)
1 tablespoon shortening
Heat semisweet chocolate in heavy 2-quart saucepan over low hear, stirring constantly until melted. Remove from heat. Stir in margarine then cream. Refrigerate, stirring every few minutes, until just thick enough to hold a shape (10-15 minutes). Drop by teaspoonfuls onto foil-lined cookie sheet. Shape into 1 1/4 inch balls. Freeze at least 30 minutes.
Heat chocolate chips and shortening in double boiler or in bowl set over hot but not boiling water. Stir frequently until melted. Dip truffles, one at a time, into chocolate. Place on waxed paper lined cookie sheet. Sprinkle some with sprinkles, sugar, cocoa or nuts as desired. You can also drizzle some with a mixture of 1/4 cup powdered sugar and 1/2 teaspoon of milk (white icing.)
Refrigerate until coating is set, at least 10 minutes. Makes 13-15 truffles, about half a pound.
I can't say it was Totally easy, but it wasn't Too hard, either. And now we have dozens of unique and Tasty Treats for Tomorrow's holiday.
If you have Time and want To Try, I've included the Truffle recipe we used. My first - and only - recipe of the A to Z challenge. Enjoy - and Happy Easter!
Truffles
6 ounces semisweet chocolate, cut up
2 tablespoons margarine
1/4 cup whipping cream
1 6-ounce package of chocolate chips (semi-sweet or milk chocolate)
1 tablespoon shortening
Heat semisweet chocolate in heavy 2-quart saucepan over low hear, stirring constantly until melted. Remove from heat. Stir in margarine then cream. Refrigerate, stirring every few minutes, until just thick enough to hold a shape (10-15 minutes). Drop by teaspoonfuls onto foil-lined cookie sheet. Shape into 1 1/4 inch balls. Freeze at least 30 minutes.
Heat chocolate chips and shortening in double boiler or in bowl set over hot but not boiling water. Stir frequently until melted. Dip truffles, one at a time, into chocolate. Place on waxed paper lined cookie sheet. Sprinkle some with sprinkles, sugar, cocoa or nuts as desired. You can also drizzle some with a mixture of 1/4 cup powdered sugar and 1/2 teaspoon of milk (white icing.)
Refrigerate until coating is set, at least 10 minutes. Makes 13-15 truffles, about half a pound.
