This calls to dust in Cocoa powder but it's a little too much for me. Nuts adhere pretty well to this. The bittersweet is definitely for your true chocolate lover. With the Caramel syrup you can barely taste it. I've also made it with Raspberry syrup and that turned out pretty well. You can find these syrups in the coffee aisle. I like to have them on hand to put in my hot chocolate.
Torani Chocolate Truffles
Ingredients:
12 oz. bittersweet chocolate
1/4 cup heavy cream
3 tablespoons Torani Caramel syrup
Cocoa powder for dusting
Instructions:
In a double-boiler, melt chocolate; add cream and syrup and stir well. Let cool. Chill mixture until firm enough to mold. Roll into almond-sized balls, working quickly to keep chocolate firm. Fill a shallow bowl with cocoa powder and using a fork, gently roll truffles in cocoa. Store in an airtight container in refrigerator until ready to eat. Makes about 2 dozen truffles.
Notes:
Variation: substitute Torani Hazelnut for Caramel and roll chocolate in chopped hazelnuts. Other syrup options: Chocolate Mint, Peppermint, Cinnamon and Almond.
Ingredients:
12 oz. bittersweet chocolate
1/4 cup heavy cream
3 tablespoons Torani Caramel syrup
Cocoa powder for dusting
Instructions:
In a double-boiler, melt chocolate; add cream and syrup and stir well. Let cool. Chill mixture until firm enough to mold. Roll into almond-sized balls, working quickly to keep chocolate firm. Fill a shallow bowl with cocoa powder and using a fork, gently roll truffles in cocoa. Store in an airtight container in refrigerator until ready to eat. Makes about 2 dozen truffles.
Notes:
Variation: substitute Torani Hazelnut for Caramel and roll chocolate in chopped hazelnuts. Other syrup options: Chocolate Mint, Peppermint, Cinnamon and Almond.
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