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Milk Chocolate Truffles
Preparation info
- Yield: approximately
65
candies - Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
1 cup 240 ml 1 pound 5 ounces
Method
- Heat the cream to the boiling point. Remove from the heat and add the chopped chocolate and vanilla; stir until the chocolate is completely melted. Let cool to body temperature, approximately 98°F(36°C), then stir in the butter.
- Wait until the filling starts to thicken, then transfer it to a pastry bag with a No. 6
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Components
- Milk Chocolate Truffles
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