| Truffle Filling | ||
|---|---|---|
| 8 oz | semisweet chocolate | |
| ¼ cup | heavy whipping cream | |
| 3 tbsp | sweet cream butter | |
| - | desired flavoring (peppermint oil, vanilla, almond, etc.) | |
1. Heat the chocolate, cream, and butter in the top of a double boiler. Stir gently until the mixture is completely melted and smooth.
2. Beat together ingredients adding 4-5 drops of peppermint (or crème de menthe) oil or ½ tsp vanilla or almond extract.
3. Chill in refrigerator to desired consistency.
4. May be reheated to soften. Refrigerate or freeze leftovers. Don't over-beat, but just until like frosting. Pour into plastic-lined 8 or 9" square pan. Chill until set, cut into squares or store in refrigerator. Will not keep long, goes soft at room temperature.
Can be rolled into balls and dipped or used as a center for molded chocolates. If another ¼ lb of chocolate is used, the result will be firmer.
Also, makes a striking coating with rich chocolate taste.