Chocolate Fudge Truffles
ready in: 30-60 minutes
serves/makes: 1.25 lbs
recipe id: 31060
cook method: stovetop
4 ounces semisweet chocolate chopped in small pieces
6 tablespoons unsalted butter
4 tablespoons heavy cream
3 1/2 cups sifted confectioners' sugar
1 tablespoon pure vanilla, cognac, or cognac vanilla
Combine chocolate and cream in a heavy bowl over simmering water. Beat until chocolate melts and the mixture is smooth.
Remove from heat and add to the confectioners' sugar in a mixer or processor. Add vanilla; mix thoroughly.
Spoon into a buttered 8" square pan. Refrigerate until it is set, at least several hours or overnight.
Cut into squares. Store in a tight tin box and keep refrigerated.
To make truffles: When the ganache has cooled enough to handle, form the mixture with 2 teaspoons or your fingers into small balls. Roll in cocoa or finely ground pecans. Store in refrigerator.
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