Lady Bird Chocolate Truffles

February 10, 2014

These taste rich, deep and boozy. A silky, even more delicious version of those chocolate rum balls made with crushed vanilla wafers. I prefer the look of granulated sugar and minced nuts to other outer coatings. If you take your time, and make sure the chocolate base is cooled when you rolls them, they will turn out smooth, round and beautiful.

8 ounces semi sweet chocolate pieces or chips
1/2 cup heavy cream
2-4 tablespoons cognac or brandy
granulated sugar and minced nuts for coating

Empty the chocolate pieces in a large bowl. Bring the cream to a boil in a small sauce pan. Pour it over the chocolate and blend until the chocolate is smooth and without lumps. Chill for at least three hours. Once the chocolate base is thoroughly chilled, make small chocolate balls and roll them in sugar and minced nuts until thoroughly coated. Chill until firm. Keep them refrigerated and they should last for up to two weeks. They are very, very rich so one at a time will do it. Or maybe two.

Nutritions

Calories
51

Sodium
3mg
0% DV

Fat
3g
5% DV

Protein
0.4g
0% DV

Carbs
4g
1% DV

Fiber
0.4g
1% DV