I have made these in the past, but am going to make LOTS for a school Christmas Bazaar, thereby am looking for a recipe that probably doesn’t contain fresh cream – I need to start making them at least 4-5 days in advance and store them in the fridge.
Probably going to be using Value brands as well for the ingredients, but I will use my trusty Green & Black’s cocoa!!
Any recipes for bulk truffles?
Many thanks XX
Chocolate Truffles
12 ounces semisweet chocolate chips
3 tablespoons milk
3 egg yolks
3/4 cup butter, cut into pieces
1 tablespoon brandy (optional)
Chocolate shot, nonpareil decors or cocoa
In top of double boiler melt chocolate chips with milk. Beat with electric beater until smooth. Continue beating the chocolate as the egg yolks are added, one at a time. Continue beating the chocolate as the egg yolks are added, one at a time. Remove pan from hot water and beat in butter, a few pieces at a time, until completely blended. Continue beating 2 or 3 more minutes. Add brandy, if desired. Let chocolate sit for 4 to 5 hours to cool.
Chocolate may be cooled more quickly by placing in refrigerator. When workable, roll into balls about the size of large marbles. Roll in chocolate shot, colored candy dots or cocoa to coat. Refrigerate. Serve in tiny paper cups.
Yields 50 truffles.