Love truffles? If you do, you'll love this recipe. My daughter decorated her brother's groom's cake with these truffles and tuxedo strawberries. It was beautiful and delicious.11.5 oz. Bag of Ghirardelli 60% Dark Chocolate (finely chopped), or other very dark, 60%+ chocolate
8 oz. Heavy Whipping Cream
1 Tbsp. Vanilla
2 Tbsp. Unsalted Butter
Chocolate Almond Bark
Directions:
1. Place chocolate in a 2 quart metal bowl and add vanilla. Heat whipping cream just until simmering then add butter, when melted take off heat. Immediately pour over chocolate, let set a few seconds then whisk until smooth. When cool, cover with plastic wrap pressing plastic on the chocolate surface to prevent a skin from forming, place in refrigerator until firm - 2-6 hrs.
2. Scoop out chocolate with teaspoon sized scoop, or preferably a melon ball spoon, and place on tray lined with parchment paper. After all is scooped, go back and roll each scoop in your hand to make a round ball. Refrigerate again until firm.
3. Melt almond bark in a mini chocolate crock pot or double broiler or microwave, be sure not to get too hot or it will ruin the consistency. Dip each ball in almond bark and place back on parchment paper lined tray. Leave out to dry, 1 hour. Can decorate by drizzling melted chocolate or white chocolate in zigzags. LUSCIOUS!!!
Leave your cares behind, and Enjoy!
Donna
