Description
Not an "authentic" swiss truffle in that it lacks fresh cream, but a very easy and inexpensive treat that even small children would enjoy making with adult supervision. Plan for four hours refrigeration time. Recipe adapted from extending the table: a world community cookbook (1991) and submitted for zaar world tour ii.
Ingredients
- Semi-sweet Chocolate Chips
- Whole Milk
- Butter
Instructions
- Melt and stir together chocolate chips and milk in a double boiler over low heat
- Add butter and stir briefly until it is melted
- Remove from heat
- Cover and refrigerate four hours or overnight
- Form chocolate mixture into small balls using a teaspoon and your fingers
- The mixture will seem stiff at first but the heat from your fingers will soften it
- Roll truffles in your choice of cocoa powder, chopped nuts, powdered sugar, finely shredded coconut, chocolate sprinkles, or in melted and slightly cooled milk chocolate or white chocolate
- Store truffles in the refrigerator for up to one week