INGREDIENTS
- 1/2 cup heavy whipping cream
- 2 bars (8 oz.) NESTLÉ TOLL HOUSE Dark Chocolate Baking Bar
- 1 tablespoon sour cream
- 1 teaspoon light corn syrup
- 1/2 teaspoon vanilla extract
- 3 tablespoons loosely packed fresh basil leaves (washed and patted dry), finely chopped
- NESTLÉ TOLL HOUSE Baking Cocoa
INSTRUCTIONS
LINE baking sheet with parchment or wax paper.
HEAT cream to a gentle boil in small, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Add sour cream, corn syrup, vanilla extract and basil; stir to combine. Refrigerate for 15 to 20 minutes or until slightly thickened.
DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 1 hour. Shape or roll into balls. Dust truffles with cocoa.* Store in airtight container in refrigerator for up to 3 days. Makes about 3 dozen truffles.
* TIP: To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the rolled truffles.
HEAT cream to a gentle boil in small, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Add sour cream, corn syrup, vanilla extract and basil; stir to combine. Refrigerate for 15 to 20 minutes or until slightly thickened.
DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 1 hour. Shape or roll into balls. Dust truffles with cocoa.* Store in airtight container in refrigerator for up to 3 days. Makes about 3 dozen truffles.
* TIP: To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the rolled truffles.
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