Chocolate Truffles

½ cup Heavy Cream
2 Tbsp. Butter

8 oz. Chocolate – the better the Chocolate the better the taste
1 Tbsp.  Vanilla or any Alcohol, Rum, etc
 
Heat Cream and Butter until just about boiling.  
 
Dump over chopped up chocolate, stir until smooth.
 
Refrigerate overnight. 

Use a melon baller to get a ball and roll in between hands and roll in sprinkles or cocoa powder.
 
I used Semi-Sweet – 6 oz. and 60% Cocoa 2 oz.
 
Refrigerate.
 
So Good!  The minute it hits your mouth it melts....

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