Chocolate Truffles
Candy
3 cups semisweet chocolate morsels
1/2 cup heavy cream
2 Tablespoons rum
1/4 teaspoon almond extract
Unsweetened cocoa
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Melt chocolate over simmering water. Beat until smooth. Scald the cream in a small
saucepan; remove from the heat and let cool to 130 degrees on a candy thermometer. Add
cream to chocolate and beat over simmering water until smooth. Remove from heat and add
flavorings. When cool, beat with an electric mixer until fluffy. Refrigerate until firm.
Dust your hands with unsweetened cocoa, roll teaspoonfuls of the mixture into balls and
roll in unsweetened cocoa. Place in small candy papers and refrigerate. Makes about 40.
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