(This is the heavenly recipe from the Christmas Open House. Yum.)
2 Bars (8 oz) Baking Chocolate semi-sweet, white or dark
6 T Unsalted Butter
Place all ingredients in a heavy sauce pan and bring got a simmer stirring constantly to melt the chocolate. Do not boil. Pour into a shallow bowl and chill until firm, at least 30 minutes. Pour into a shallow bowl and chill until firm, at least 30 minutes. Scoop with a melon batter, drop balls on foil or parchment lined pan. Chill 15 minutes or until firm and shpae balls, roll balls in coating of your choice.
An alternate method, if you double the above recipe you can pour the cooled melted chocolate mixture into a 9X9 plastic lined pan. After completely chilling the mixture, remove from pan by lifting out the plastic wrap and then cut the mixture into squares with a warm knife before rolling it into balls. Note, that this method will only work if you double the above basic recipe and make about 64 candies.
Expect some mess but if the chocolate be comes too messy just re-chill it. Remember you can always lick your fingers...it is recommended.
Note: You can add any extract like hazel nut or vanilla, 2 T of any flavor. Allfruit or jam, or very finely chopped fruit, nuts or even cookies.
Suggested coatings: cocoa powder, confectioners sugar, finely ground nuts, cookie crumbs or coconut.
Truffles can also be coated with mixture of 1 bar of chocolate & 2 t shortening. Drop into the melted chocolate and remove with a fork letting excess drip off.
Store in the refrigerator.
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