DECADENT TRUFFLES
See also article: Christmas Cookie Exchange
Makes 6 dozen truffles
Ingredients
• 1 1/3 cups whipping cream
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 cup light rum
• 2 teaspoons vanilla
• 16 ounces semisweet chocolate, chopped
• 16 ounces milk chocolate, chopped
• Finely chopped nuts and assorted sprinkles
• 1/4 cup (or more) cocoa powder
Directions
Heat cream, sugar, salt, rum and vanilla in a saucepan over medium heat until sugar is dissolved and mixture is hot.
Remove from heat. Add chocolates, stirring until melted (return pan to low heat if necessary). Pour into a shallow dish.
Cover and refrigerate until just firm, about 1 hour.
Shape the mixture into 1 1/4" balls. Rolls balls in nuts, sprinkles or cocoa powder to cover.
Refrigerate truffles until firm, about 1 hour.
Note: If your kitchen is very warm, keep a portion of the truffle mixture chilled as you shape and roll balls.
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