Bittersweet Chocolate Truffles Royale
- 3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
- 1/4 cup whipping cream
- 1 Tbsp. butter, softened
- Chop 6 oz.
- of the chocolate; set aside.
- Bring cream to boil in medium saucepan on medium heat; remove from heat.
- Add chopped chocolate and butter; stir until chocolate is completely melted.
- Cover and freeze 1 to 2 hours or until firm enough to handle.
- Use teaspoon to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet.
- Freeze 20 min.
- Chop remaining 6 oz.
- chocolate; place in microwaveable bowl.
- Microwave on HIGH 1-1/2 min.
- or until chocolate is partially melted; stir until chocolate is completely melted.
- Carefully dip each ball in chocolate, then return to baking sheet.
- Drizzle with any remaining chocolate.
- Refrigerate 30 min.
- or until firm.
s bittersweet chocolate, whipping cream, butter
Taken from www.kraftrecipes.com/recipes/bittersweet-chocolate-truffles-royale-69188.aspx (may not work)