| 6 | ounces semisweet baking chocolate or white baking bars (white chocolate), chopped |
| 2 | tablespoons butter or margarine |
| 1/4 | cup whipping (heavy) cream |
| 1 | tablespoon shortening |
| 1 | cup (6 ounces) semisweet or milk chocolate chips or white baking chips |
| Finely chopped nuts or candy decorations, if desired |
| 1. | Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. |
| 2. | Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes. |
| 3. | Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies. |
| 4. | Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container. |
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| The shortening helps set the chocolate coating so it doesn't melt as easily. |
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| Place finished truffles in decorative foil baking cups. Visit a cake decorating supply store for the best selection of miniature baking cups. |
Nutrition Information:
145 ( 90 ); 10 g ( 5 g); 5 mg; 20 mg; 14 g ( 1 g); 1 g 2 %; 0%; 0%; 4 % 1 ; 2