Old Fashioned Chocolate Truffles

Chocolate Cream & Chocolate Rum Truffles

Ingredients:
1/3 cup butter, softened
1 1/2 teaspoons vanilla
3 ounces unsweetened baking chocolate
1/4 cup heavy cream
3 cups powdered sugar, sifted
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
wax paper
2 wooden skewers
3/4 cup powdered sugar
2 teaspoons of water
pastry bag
frosting tip
food coloring (optional)
decorative sprinkles
small decorative candies
paper candy bonbon cups

Method:
Line a baking sheet with waxed paper. Set aside. Place the baking chocolate in a microwaveable bowl. Heat in a microwave oven, for 20 second intervals, stirring after each 20 seconds, until melted. Set aside. With a hand mixer on low speed, blend the butter, cream and vanilla together. Gradually add the sugar and melted chocolate; blend thoroughly. Shape the fondant mixture into 1 inch balls and place on the waxed paper lined pan. Cover and chill for an hour in the refrigerator or 25 minutes in the freezer.

Place the chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one truffle. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place dipped truffle on a waxed paper lined tray, using the second wooden skewer to slide the truffle off of the first skewer. Cover the small hole the toothpick leaves in the top of each truffle, with a little bit of chocolate from the end of one skewer. If using decorative sprinkles or candies, sprinkle or place on top of each truffle, before the chocolate sets. (One chocolate at a time.)

Return the tray of dipped truffles in the refrigerator for at least one hour. If using icing to decorate the truffles, mix the powdered sugar and water. Place the icing in a pastry bag, with frosting tip. Use to decorate the tops of the truffles. 

Return to the refrigerator for, 15 - 30 minutes, to allow the icing to harden. Place each truffle in a paper bonbon cup. Store in an airtight container, in the refrigerator, until ready to serve or  to package in gift containers. 

Notes:

For Chocolate Amaretto Truffles, omit the vanilla and add 1 teaspoon pure almond extract.
For Chocolate Orange Truffles, omit the vanilla and add 1 teaspoons orange extract.
For Chocolate Mint Truffles, omit the vanilla and add 1/2 teaspoon peppermint extract.
For Chocolate Rum Truffles, omit the vanilla and add 1 1/2 teaspoons rum extract.
If you make more than one flavor of Chocolate Truffles, decorate the tops with a tiny dot of icing, colored sugar, tiny decorative candies, or sprinkles, using different colors to distinguish the flavor inside.
If you do not have a pastry bag or frosting tip, a toothpick can be used to dot icing on top of each truffle.