Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
Cool chocolate mixture to room temperature. Cover with plastic wrap and refrigerate about 1 hour, until mixture holds it shape when rolled between hands.
Line a jelly-roll pan with waxed paper; sprinkle top with 2 tablespoons cocoa. Place remaining 1/2 cup cocoa in a small bowl. Measure 1 level tablespoon of chocolate, roll into a 1-inch ball and arrange on prepared pan. Repeat. Lightly toss 3 to 4 chocolate balls at a time with cocoa in bowl, until coated, shaking excess cocoa back into bowl. Return to prepared pan and refrigerate, 30 minutes. (Can be made ahead. Transfer truffles to an airtight container. Cover and refrigerate up to 2 weeks. Let stand at room temperature 15 minutes before serving.)
Makes 24 truffles.
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