2240 Cal (140 x 16)

Filling:

3/8 cup heavy cream
1 1/2 cup chocolate chips (6 oz.)
1/2 Tbsp. butter (optional)
1 1/2 Tbsp. Calvados brandy (3/4 oz.)
1/2 tsp. vanilla

  • Microwave cream in small glass bowl until hot (45 sec. at 50% power)
  • Pour hot cream over chocolate chips, add butter and mix well until chocolate is melted. Microwave an additional 20 sec. at 50% power, if needed to melt.
  • Add brandy and vanilla. Mix thoroughly and let cool.
  • Chill overnight.

Truffles:

8 oz. semi-sweet chocolate, finely chopped

  • Microwave 6 oz. of chocolate 20 sec. at a time, stirring between each heating, until smooth and shiny. Add remaining chocolate and stir until smooth.
  • Scoop 1” balls of filling and coat with tempered chocolate.
  • Allow to harden for a few minutes and serve at room temperature.
  • Can be kept refrigerated for weeks.