Ingredients
- 1/2 cup heavy cream
- 1/3 cup sugar
- 6 TBSP butter
- 3 cups semi-sweet chocolate chips
- 1 tsp vanilla
- 2 TBSP shortening
Steps
- Combine cream, sugar, and butter in a heavy saucepan. Bring to boil over medium-high heat. Remove from heat.
- Add 1 cup chocolate chips. Stir until chips are melted.
- Add vanilla. Pour into bowl and let cool 30 minutes, stirring occasionally.
- Cover and chill in refrigerator several hours or overnight to allow mixture to harden.
- Line cookie sheet with wax paper. Remove mixture from fridge and form into 1/2" balls.
- Work quickly to prevent melting. Place on cookie sheet. Chill again for several hours.
- Make chocolate coating by melting 2 cups chocolate chips with shortening in top of double boiler. Remove from heat.
- Cool to 85°, stirring constantly.
- Dip each truffle into chocolate with a fork. Gently tap fork on side of bowl to remove excess.
- Invert candies on wax paper. Store in airtight container with wax paper between layers. Enjoy!