Data Bases • Custom Term Papers • Free Term Papers • Free Research Papers • Free Essays • Free Book Reports • Plagiarism? Links • Top 100 Term Paper Sites • Top 25 Essay Sites • Top 50 Essay Sites • Search 97,000 Papers @ DirectEssays.com • Search 101,000 Papers @ ExampleEssays.com • Search 90,000 Papers @ MegaEssays.com Free Essays • Term Paper Sites • Chuck III's Free Essays • Free College Essays • TermPaperSites.com • My Term Papers • Get Free Essays • Essay World • Planet Papers	Search Lots of Essays Back to Subjects - Miscellaneous misc misc These rich chocolate truffles are pure indulgence. 8 ounces dark sweet chocolate, coarsely chopped* 1/4 cup LAND O LAKESŪ Butter, softened In 2-quart saucepan combine whipping cream and chocolate. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth (2 to 4 minutes). Stir in butter until melted. Cool to room temperature (about 30 minutes). Stir in vanilla. Cover; refrigerate until firm enough to shape (at least 8 hours). To make truffles, shape about 1 teaspoonful chocolate mixture into 1-inch balls. (Mixture will be soft.) Roll in finely chopped nuts, cocoa or powdered sugar. Refrigerate until firm (at least 2 hours). Store refrigerated or frozen. *Substitute 8 (1-ounce) squares semi-sweet chocolate, coarsely chopped. ** Substitute 1/2 teaspoon mint extract or 4 teaspoons your favorite liqueur. MICROWAVE DIRECTIONS: In 2-cup measure place whipping cream and chocolate. Microwave on HIGH, stirring after half the time, until chocolate is melted (1 to 2 minutes). Stir until smooth; stir in butter until melted. Cool to room temperature (about 30 minutes). Stir in vanilla. Cover; refrigerate until firm enough to shape (at least 8 hours). To make truffles, follow shaping directions above. Refrigerate until firm (at least 2 hours). TIP: Mixture can be kept in refrigerator for up to 3 days before forming into balls. Bibliography: Word Count: 270
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