Festive Chocolate Truffles

Recipe - Save-on-Foods

Prep Time50 Minutes

Cook Time5 Minutes

Ingredients

10 ounces Western Family Semi-sweet chocolate chips

3 tablespoons Western Family unsalted butter

1/2 cup heavy cream

1 tablespoon Western Family golden corn syrup

1/2 cup Western Family cocoa powder, for coating truffles

½ cup finely chopped nuts, for coating truffles

½ cup Western Family Fancy Shred Sweetened Coconut, for coating truffles

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently until all chocolate is melted and mixture is smooth and creamy.
Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and toasted coconut each in its own plate and set aside.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands.
Place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; repeat for all of the truffles.

50 minutes

Prep Time

5 minutes

Cook Time

Servings

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently until all chocolate is melted and mixture is smooth and creamy.
Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and toasted coconut each in its own plate and set aside.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands.
Place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; repeat for all of the truffles.