Swiss Maid Chocolate Truffles


½ lb. good bittersweet chocolate
½ lb. good semisweet chocolate
1 Cup heavy cream
½ tsp good vanilla extract
Confectioners’ Sugar
Cocoa Powder


Chop the chocolates finely with a sharp knife, and place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Pour the cream into the bowl with the
chocolate. With a wire whisk slowly stir the cream and chocolates together until the chocolate
is completely melted. Whisk in the vanilla. Set aside at room temperature for 1 hour. If not firm
enough for rolling into balls after 1 hour you may place into the refrigerator briefly.
Using a melon baller scoop out the mixture and roll into balls. Place onto a baking sheet lined
with parchment paper. Roll in confectioners’ sugar, cocoa powder or leave plain. These will
keep refrigerated for weeks, but serve them at room temperature.
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