I am shocked at how easy these sinful treats are. Not long ago I thought there was something mystical and complex about making truffles and I was in awe of those women I heard speaking of whipping them up during the holidays. Then my dear friend, Katie, introduced me to the simple and delicious world of truffle making, showing me that I, too, could become one of those magical chocolate makers.
The recipe I typically use is as follows (and I always eyeball it, so unfortunately they are never exactly the same)
1 bag + 1/2 c chocolate chips (either milk, dark or semi-sweet, depending on what you feel like)
1/4 c - 1/2 c butter
3/4 c heavy whipping cream
2 tsp. Rum, Irish Cream, Bourbon, or whatever you feel like (optional)
You melt down the chocolate chips in a double boiler, careful not to scorch the chocolate, add the whipping cream and butter, mixing constantly. Lastly add your flavoring, if desired.
Pour in a pyrex dish or pan with ample surface area. Refrigerate for 2 hours or until chilled. Spoon 1 tsp. sized balls, form with hands, and place on parchment paper.
Roll in toasted coconut, crushed toasted nuts, cocoa powder, or whatever suits you. I'm a huge fan of the toasted coconut and the nuts for their added texture.
These come out super creamy and truly ought to be illegal. But now you can make criminally delicious truffles and join the ranks of gourmet ( the "t" is not silent) cooks like me.