posted by Ingrid 01-01-102 8:44 PM
Graham Crackers Truffles
12 oz chocolate chips
3 Tablespoons Dutch processed cocoa
6 tablespoons unsalted butter
3/4 cup heavy cream
1 tsp vanilla extract
In a heavy 3 quart saucepan, melt butter over medium heat. Add cream and continue heating until hot. Remove pan from heat; add chocolate chips, vanilla and cocoa. Wisk gently until smooth. Pour and scrape chocolate mixture into quart size bowl. Refrigerate until firm.
Use a melon baller to scrape surface of the cold truffle mixture. Use fingertips to help from 3/4 inch balls. Place the balls on a cookie sheet. If the balls are too soft to coat refrigerate briefly.
Suggested coating: toasted chopped almonds, pecans, hazelnuts or grated white chocolate or coconuts. Roll the truffle ball in your choice of coating.
Store in airtight container. The truffles will refrigerate for 2 weeks. May also be frozen for up to 2 months.