I feel this is the season of Torani syrups. Adding them to my coffees everyday, making hot cocoa bars as gifts and now a delectable dessert. They are so versatile and we love how they can change a flavor of a dessert with little effort. This Christmas or Holiday dessert takes very little time with a lot of flavor.
Truffles don’t have to come from fancy stores and boxes, make a batch as gifts for teachers, neighbors or as a take away from a dinner party. They are so rich you really only need a few. With only a few ingredients and good chocolate you are on your way to decadence.
WARNING: Your hands will be filled with chocolate so don’t run to answer the phone or pick up your crying baby!
TORANI CHOCOLATE TRUFFLES
- 3 Tbsp. Torani syrup (we used salted caramel and gingerbread)
- 12 oz. bittersweet chocolate
- 1/4 cup heavy cream
- Cocoa powder or confectionery sugar or sprinkles for dusting
- Sea Salt–optional
Melt chocolate in a double boiler; add cream and Caramel syrup and stir well. Let cool. Chill mixture until firm enough to mold. Roll into almond-sized
balls, working quickly to keep the chocolate firm. Fill a shallow bowl with cocoa powder and, using a fork, gently roll truffles in cocoa. Store in an airtight
container in refrigerator until ready to eat