This chocolate truffle recipe is versatile. Substitute your favorite flavorings.
1-2/3 cups whipping cream
1/2 cup butter
8 oz chocolate for dipping (use white chocolate for berry/light flavors)
1 lb powdered sugar
1 tablespoon vanilla extract (or other extract i.e. strawberry, etc.) or desired liqueur
Melt butter in whipping cream over low heat in saucepan, being careful not to scorch. When butter has melted, Melt chocolate into mixture – stirring constantly. Remove from heat. Pour into mixing bowl. Sift one pound of powdered sugar into mixture. Mix at medium speed. Add flavoring. Mix at high speed until mixture is light and fluffy. Chill for two hours. Shape into balls, or pipe into molds using frosting bag. Dip in chocolate, let cool.
If desired, you can add a bit of real fruit to the mix, use about 1/4 cup pureed berries (or zest of one citrus fruit, etc) not forgetting to add flavoring to aid in the taste, and increase the powdered sugar (1 -3 cups sifted in) until mixture is thick like frosting.
*For coconut truffles, I suggest using coconut liqueur (liqueur always makes the candy taste creamier) – adding 1/4 teaspoon of lime extract and rolling in coconut flakes before dipping.