|Photo: Ghirardelli Chocolate!|
I love this easy truffle recipe from Ghirardelli Chocolate. Ghirardelli makes a great Luxe Milk Chocolate bar. As always, use what you have or like!
MILK CHOCOLATE TRUFFLES
1 pound Milk Chocolate, chopped (I use Ghirardelli Luxe Milk Chocolate)
3/4 cup heavy cream
1 Tbsp sweet butter
1/2 cup unsweetened cocoa powder -Ghirardelli (or chopped nuts)
Melt milk chocolate, heavy cream and butter in top of double boiler or in saucepan over another saucepan over simmering water. As soon as mixture is smooth, remove from heat and transfer into bowl or baking dish. Cover chocolate mixture with plastic wrap. Chill in refrigerator up to 2 hours.
Spread cocoa powder (or chopped nuts) in shallow plate.
Using melonballer, scoop chocolate and roll into balls between your hands. Then roll ball of chocolate in cocoa (or chopped nuts) until well coated. Place truffles on cookie sheet lined with parchment paper. Repeat until you finish making all truffles. Allow truffles to set for about an hour.
Store in airtight container in refrigerator. Truffles are best served at room temperature.