Milk Chocolate Truffles

Picture-Perfect Meals™

Milk Chocolate Truffles
Makes about 25 truffles

  • 12 ounces milk chocolate, chopped
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract  
  • cocoa powder, flaked coconut, toasted, chopped nuts, for rolling
  1. Line an 8-inch square baking pan with wax paper and set aside. In a double boiler over barely simmering water, combine the chocolates, butter and cream. Cook over low heat until the chocolate and butter have melted. Remove from the heat; add the extracts and stir until smooth and glossy. Pour the chocolate into the prepared pan and refrigerate until the mixture is firm enough to shape. Place the toppings in separate bowls. Shape the chocolate into 1-inch balls and roll in the desired toppings to coat. Refrigerate until ready to serve.

…from the Picture-Perfect kitchen:

  • Planning: Feel free to add in a little splash (1 tablespoon) of your favorite liqueur for a grown-up treat. Bring the truffles to room temperature before serving. 
  • Product Purity: Quality is always key, but especially when the ingredient list is short. Use high quality chocolate, like Valrhona or Callebaut and pure vanilla and almond extracts, like Nielsen-Massey, available at kitchen specialty stores.
  • Presentation: For hostess gifts, I place a sampler of truffles in a velvet box lined with waxed tissue and wrap it with a beautiful bow. For entertaining, I use the plate in the photo from World Market. It reminds me of an upscale candy box with the individual wells for the truffles. Make sure you have a nice assortment of textures, colors and flavors for an appetizing presentation.

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