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Michael Symon's Chocolate Truffles

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Rate this recipe 4.5/5 (16 Votes)
Michael Symon's Chocolate Truffles 1 Picture

Ingredients

  • Kitchenware:
  • 8 oz Semisweet or bittersweet chocolate (cut into small pieces)
  • 1/2 Cup Heavy Whipping Cream
  • 2 Tablespoons Unsalted butter (cut into small pieces)
  • 2 Tablespoons Rum or Bourbon (optional)
  • Bacon
  • Chili powder
  • Coconut
  • Hazelnut (crushed)
  • Crystallized ginger
  • Wasabi powder
  • Pop rocks
  • Sea Salt
  • Lime Zest
  • Unsweetened cocoa powder
  • Heath bar
  • Crushed peppermint
  • Crushed pretzels
  • 9 x13 pan/ sheet
  • Liquid Measuring Cup
  • Measuring Spoons
  • Melon Baller
  • Mixing Bowl
  • Rubber Spatula
  • Saucepan
  • Parchment

Details

Adapted from beta.abc.go.com

Preparation

Step 1

Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur.

Cover and place in the refrigerator until the chocolate mixture is firm (this will take several hours or overnight).

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