Black and White Truffles

We served these for a tea party in cute pink and whit polka dot mini muffing liners.
Ingredients:8 oz milk chocolate (I used chocolate chips)
4 fl oz heavy cream
1/2 oz unsalted butter
few drops orange, vanilla or peppermint extract (optional)
To Decorate:
sifted cocoa powder
grated milk, dark and white chocolate.
chopped nuts, pistachios
directions: 1 Break chcocolate into small pieces in a medium sized bowl. Put the cream in a small saucepan with the butter and bring slowly to a boil.
2Immediately pour over the broken chocolate (or chocolate chips). With a wooden spoon, stir until the mixture is smooth and all the chocolate had melted. Stir in a few drops of orange or peppermint extract if using. Cover and allow the mixture to cool about 30 minutes at room temperature. 4 Chill in the refrigerator for about 2 hours. Using a teaspoon, scoop out bite-sized pieces. Dust your hand lightly with cocoa powder and roll into balls.Immediately roll the truffles in decoration/topping. Place in individual foil candy cases (I used paper and it worked good.) They will keep up to ten days. Makes 20.


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