Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Ounces semisweet chocolate,
2 tb Margarine or butter
1/4 c Whipping (heavy) cream
1 tb Shortening
1 c Semisweet or milk chocolate
-Chips
3 tb Chopped cashews

Heat semisweet chocolate in heavy 2-quart saucepan over low heat,
stirring constantly, until melted; remove from heat. Stir in
margarine. Stir in whipping cream and cashews.Refrigerate 10 to 15
minutes, stirring frequently, just until thick enough to hold a
shape. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie
sheet. Shape into balls. (If mixture is too sticky, refrigerate until
firm enough to shape.) Freeze 30 minutes.Heat shortening and
chocolate chips over very low heat, stirring constantly, until
chocolate is melted and mixture is smooth; remove from heat. Dip
truffles, one at a time, into chocolate. Place on aluminum
foil-covered cookie sheet. Immediately sprinkle some of the truffles
with finely chopped nuts if desired.Refrigerate truffles about 10
minutes or until coating is set. Drizzle some of the truffles with a
mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk if desired.
Refrigerate just until set. Serve at room temperature. Store truffles
in airtight container. 15 CANDIES; 165 CALORIES PER CANDY.

Browse by categories