Perfect for entertaining, these chocolaty, silky candies are hard to resist! I like to keep a few on hand for a quick treat.
—DEANN ALEVA HUDSON, WI
PREP: 25 MIN. + CHILLING • MAKES: 3 DOZEN
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
1. Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.
2. Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate mixture for at least 6 hours or until firm.
3. Grate remaining 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.