It's hard to eat just one of these chocolaty silky candies. I like to keep some on hand for a quick sweet treat. —DeAnn Alleva, Hudson, Wisconsin
Ingredients
- 14 ounces semisweet chocolate, divided
- 1 cup heavy whipping cream
- 1/3 cup butter, softened
- 1 teaspoon rum extract
- 1/2 cup finely chopped pecans or walnuts, toasted
Directions
- Coarsely chop 12 ounces chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.
- Cool to slightly warmer than room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
- Grate remaining 2 ounces chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.
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