FOSTER’S Restaurant

Chocolate Truffles

1 Lb semi sweet chocolate
2 sticks of butter cut into small cubes
2 cups of heavy cream
3 Tbsp extract

Coatings

2 cups of cocoa powder
1 cup of confectioner’s sugar
2 Tbsp of cinnamon mixed with raspberry extract
Or
Ground toasted coconut with almond extract
Or
Ground walnuts with maple extract
Or
Ground pretzels with 2 cups of peanut butter for chocolate salty balls
Or
Any combination you want to try

In a stainless steel bowl melt chocolate over double boiler on low heat. Add heavy cream
and while the chocolate is still warm put in the diced butter and whip until butter is
dissolved. Add extract of your choice and continue mixing. Put in container and place in refrigerator until firm. With a melon baller dipped in hot water, scoop out small
balls of chocolate and then roll them in your hand until smooth. Place in cocoa mixture making sure they are well coated. Or dip them in melted white chocolate first and then toss in ground mixtures of your choice. Place them in an airtight container in the refrigerator until ready to serve.