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Chocolate Truffle Sampler
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Provided By:
Kathleen Hackett

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    • Ingredients

    Serves:

    Directions

    Heat the cream in a heavy bottomed pot over medium heat until just simmers. Meanwhile, put the chocolate in a medium bowl. Pour the hot cream onto the chocolate and stir until the chocolate is completely melted.

    To flavor chocolate for two mint truffles: Pour about 3 tablespoons of the chocolate into a separate small bowl. To this bowl, add mint flavoring to taste (about a 1/4 to 1/2 teaspoon), stirring thoroughly to incorporate.

    Cover and refrigerate both bowls until the chocolate is solid, up to 2 hours. Using a melon baller, scoop a tablespoon of the chocolate and roll into a ball and place on a plate. Repeat with remaining chocolate, making eight truffles. Roll the mint chocolate balls in the confectioner's sugar and the remaining chocolates in the coating of your choice.

    Refrigerate the truffles, wrapped in plastic, until ready to package.

    To package the sampler, place each truffle in a mini-muffin cup and arrange the cups in a shallow box. (Boxes are available at stores such as Michaels, Hobby Lobby, Uline and The Container Store. Some chocolate shops will sell you an empty box, or a shoebox works nicely too.) Tie the box with ribbon or yarn.

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