Ingredients
-
2
-
1
-
1/4
-
2
-
1
-
1/2
-
1/4
-
1/2
-
-
-
-
-
-
-
Directions
Luscious Chocolate Truffles, These were originally from a Betty Crocker cookbook I usually make them with milk chocolate chips for the 1st cup and semi-sweet for the 2nd cup
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Steps
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1
Done
|
Line Cookie Sheet With Foil. |
|
2
Done
|
Melt 1 Cup of Chocolate Chips in a Heavy 2-Qt Saucepan Over Low Heat Stirring Constantly; Remove from Heat. Stir in Margarine. Stir in Whipping Cream and Liqueur. Refrigerate 10-15 Minutes, Stirring Frequently, Just Until Thick Enough to Hold Shape. |
|
3
Done
|
Drop Mixture by Teaspoonfuls Onto Cookie Sheet. Shape Into Balls. (if Mixture Is Too Sticky, Refrigerate Until Firm Enough to Shape. |
|
4
Done
|
Freeze 30 Minutes. |
|
5
Done
|
Heat Shortening and Remaining 1 Cup of Chocolate Chips Over Low Heat, Stirring Constantly, Until Chocolate Is Melted and Mixture Is Smooth; Remove from Heat. |
|
6
Done
|
Dip Truffles, One at a Time, Into Chocolate. Return to Foil-Lined Cookie Sheet. Immediately Sprinkle Some or All of the Truffles With Your Desired Toppings (nuts, Cocoa, Coconut). |
|
7
Done
|
Refrigerate About 10 Minutes or Until Coating Is Set. Drizzle Some of Them With a Glaze of the Powdered Sugar and Milk If Desired. |
