- Preparation Time25 mins
2) Line a baking sheet with greaseproof or parchment paper. Use 2 spoons to drop small mounds/balls of chocolate, about 1-cm to 2-cm high on the paper (depending on the size you want). Then chill your hands under a faucet of running cold water or by using an ice bath. Roll each chocolate mound between your open palms to make smooth round balls.
3) Pour the cocoa or coating of choice into a cake pan or on a plate. Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles. Repeat with all the truffles. Refrigerate until ready to serve.
4) To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon. Put the truffles in small candy cups and serve now or refrigerate until ready to serve.
Other recipes with chocolate
Hot Chocolate Pancakes
Peanut Butter Chocolate Chunk Ice Cream
Red Hot Santa Tini
S'mores Delight - Christmas Special
Christmas Cookie Cocktail
White Chocolate Egg Nog
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John Whaite's Cranberry, Chocolate and Pecan Biscotti
White Chocolate Buche De Noel
Chocolate and Orange Christmas Cake
Lyle's® Choc-Chestnut Pots
Cinnamon and Vanilla Pod Hot Chocolate
Damaris' Orange-Chocolate Bars
Hoppin' hot scotch
Hot Cocoa and Homemade Marshmallows
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Other recipes with rum
S'mores Delight - Christmas Special
Ginger Snap Cocktail
Rosemary Shrager's Egg Nog
Hot Buttered Rum
Black Devil Martini
Slow Cooker Pineapple Upside-Down Cake
Slow Cooker Banana Cake
Black Bean Soup with Mojo
Gingerbread Souffle with Eggnog Custard
Blended cherry mojitos
Homemade Hot Chocolate 3 Ways
Jerk chicken and pineapple kebabs
Sea and Be Seen : A Trio of Spiny Tail Lobster and Alligator Pear Salad, Crispy Rock Shrimp, and a Daiquiri Shot
Mojito chicken and roasted asparagus with almonds
Wild wahoo gourmet sandwiches with rum pear spinach salad
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