Chocolate fudge truffles (uncooked - never grainy)

1 batch

Ingredients

Quantity Ingredient
4 ounces Semisweet chocolate chopped in small pieces
6 tablespoons Unsalted butter
4 tablespoons Heavy cream
3½ cup Sifted confectioners' sugar (1 lb.)
1 tablespoon Pure vanilla, cognac, or cognac vanilla

Directions

Combine chocolate and cream in a heavy bowl over simmering water. Beat until chocolate melts and the mixture is smooth.

Remove from heat and add to the confectioners' sugar in a mixer or processor. Add vanilla; mix thoroughly.

Spoon into a buttered 8" square pan. Refrigerate until it is set, at least several hours or overnight. Cut into squares. Store in a tight tin box and keep refrigerated.

Yield: About 1¼ pounds.

To make truffles: When the ganache has cooled enough to handle, form the mixture with 2 teaspoons or your fingers into small balls. Roll in cocoa or finely ground pecans. Store in refrigerator.

To the wise: By adding extra heavy cream, this recipe also makes a quick cake frosting.

Glenn writes: "This ganache can be formed into truffles and rolled in cocoa, or cooled in a buttered 8" pan, then cut into squares. Easy does it! But the best part - it is very good. Actually, it is as good as the quality chocolate, cream and butter you use." From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 12-03-94

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