Chef Beth Dooley's divine and decadent chocolate truffles

Easy and tasty dark chocolate truffles

GOLDEN VALLEY, Minn. - Valentine's is around the corner and there's no need to leave divine decadence to chance, Chef Beth Dooley, aka Cupid's helper, is here with a delicious and easy to make recipe for chocolate truffles.


Makes about 60

1 pound dark chocolate, coarsely chopped

1 1/2 cups whipping cream

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1/4 cup sugar

3 tablespoons unsalted butter

1 to 2 tablespoons brandy (optional)

Place the chocolate in a medium bowl; set aside. In a heavy small saucepan, combine whipping cream, sugar, and butter. Slowly bring the cream mixture to boiling, stirring frequently. Remove from heat; pour hot mixture over chocolate. Stir until chocolate is melted and smooth. Cool slightly, stirring occasionally, and stir in the brandy if using.

Cover; chill in the refrigerator for 8 to 24 hours or until firm. Shape chilled truffle mixture into one-inch balls and drop onto a waxed paper-lined large baking sheet. Chill until firm, about 30 minutes. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.