Today is English Toffee Day, and if you're a frequent reader of this blog, you know I love Toffee. I've been a Toffee Judge for the International Chocolate Salon for five years. So to celebrate the day, here's a recipe for English Toffee Truffles. This easy recipe is adapted from myrecipes.com. As always, the flavor will change with your ingredients, so use the very best!English Toffee Truffles
Ingredients
8 ounces semisweet chocolate, chopped
1/3 cup unsalted butter
2 Tbsp whipping cream
3/4 cup finely chopped pecans, toasted
5 small English Toffee-flavored candy bars, crushed (i.e. Heath Bars or Chopped Toffee)
Directions
Heat chocolate and butter in saucepan over medium-low heat, stirring constantly, until melted. Remove from heat; stir in cream. Let cool 5 minutes. Stir in pecans.
Cover and chill 2 hours or until mixture is firm.
Shape chocolate mixture into 1" balls; roll in crushed toffee candy.
Store truffles in refrigerator up to one week.
Tips: Crush toffee bars easily by sealing them in a heavy-duty, zip-top plastic bag, crush with a rolling pin. Use a 1 1/4" metal scoop to shape into truffles. It streamlines the process.
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