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Desserts

Milk Chocolate Truffles

Milk Chocolate Truffles
Los Angeles Times

The corner candy store may be disappearing, but in its place is a deeper, darker and richer trove of handmade chocolates available by going no farther than your computer keyboard. The Internet and mail order have put some of the ... Read more

Total time: 20 minutes plus 3 hours chilling time | Makes 54 truffles
  • 1 pound milk chocolate, finely chopped
  • 1 cup whipping cream
  • 1/2 cup (1 stick) butter, cut into small chunks 2 tablespoons grated lemon zest or grated orange zest
  • 1/2 cup cocoa powder, for garnish

Step 1Microwave chocolate at half power to melt completely, stirring a few times to ensure even melting, 2 to 3 minutes.

Step 2Heat cream in saucepan over medium-low heat just to a simmer, but not boiling, 3 to 4 minutes. Pour over melted chocolate and stir from center to mix evenly.

Step 3Add butter and zest and stir until thoroughly combined.

Step 4Cover and refrigerate 3 hours. This will allow any remaining air bubbles to work their way out.

Step 5Using small ice cream scoop or tablespoon, scoop truffle mix and form into round balls using your hands; work quickly, because the chocolate will begin to melt as it warms. (Latex gloves are recommended.) Roll each truffle in cocoa powder and store in refrigerator until serving.

Note: From Lisa Hale, Wild Rose Chocolatier. She recommends using Belgian chocolate.

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