Chocolate Truffles

Chocolate Truffles



8 oz. semi-sweet chocolate chips or pieces
1/2 cup heavy whipping cream
2 Tbsp. butter, unsalted, cut into small pieces
2 Tbsp. alcohol (cognac, brandy, Grand Marnier, rum, bourbon, Kahlúa, etc.)
Cocoa powder
Confectioner’s sugar
Toasted and chopped nuts (pecans, walnuts, almonds, hazelnuts)
Toasted coconut
Shaved chocolate

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Place the chopped chocolate and SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops® in a medium-sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops® and stir with a rubber spatula until melted and smooth (if the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, until melted). If desired, add the alcohol. Cover and place in the refrigerator until the truffle mixture is firm (8 to 12 hours).

Place coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small scoop, a melon baller, or a small spoon, form the chocolate into round balls. Immediately roll the truffle in the coating and place on a parchment-lined baking sheet or tray. Cover and place in the refrigerator until firm.

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