Saturday, February 13, 2010

Triple Truffle Tryout Results

It was a toss up on which recipe I liked the best.

Trial #1
  • 1/2 cup evaparoated milk
  • 1/4 cup granulated sugar
  • 1 3/4 cups (11.5-oz. pkg.) chocolate morsels
  • 1/2 to 1 teaspoon almond or vanilla extract
COMBINE evaporated milk and sugar in small saucepan. Bring to a boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels. Stir until mixture is smooth. Stir in almond extract. Refrigerate for 1 1/2 to 2 hours. Shape into 1-inch balls; roll in nuts, coconut, etc. Cover; refrigerate until ready to serve.

***This recipe formed very well but was not as rich tasting as Trial #2.


Trial #2
  • 1/3 cup heavy whipping cream
  • 6 tablespoons butter
  • 2 cups (12 ounces) chopped semi-sweet chocolate
Heat cream, butter in medium saucepan over low heat until butter is melted. Remove from heat. Add chocolate. Let stand for 2 to 3 minutes; stir until chocolate is melted. Return to heat for a few seconds if necessary to melt chocolate. 

Refrigerate for about 2 hours or until firm enough to roll. 

Roll chocolate mixture into 1-inch balls and roll in nuts, coconut, etc. Store at room temperature in airtight container.

***This recipe did not form as well as Trial #1, but I only allowed it to chill for 1 hour, so I think the longer it could chill, the better.  This recipe was very rich and I thought it was the better tasting of the two.  


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