Chocolate Sour Cream Truffles

truffles

Something happens to melted chocolate when it is mixed with sour cream – some might call it pure bliss.  Chilled it can be molded in balls and rolled in cocoa powder to make truffles and when it is at room temperature it makes a dandy frosting for whatever cake you please.  This recipe makes about two cups – enough to frost two dozen cupcakes and several truffles.  It also keeps well in the refrigerator and can be eaten by the spoonful.. Do remember the better the quality of chocolate, the better the end results.

6 ounces fine quality milk chocolate, finely chopped

6 ounces fine quality bittersweet chocolate, finely chopped

1 1/2 cups sour cream

1 teaspoon vanilla

1/4 cup sifted cocoa powder – to roll the truffles in

  • Melt the chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally
  • Remove from the heat and stir in the sour cream and vanilla
  • Beat with a whisk until to becomes smooth and glossy
  • Cool to room temperature and then it will become thick enough to use as frosting
  • If you would like to use it all for truffles, refrigerate until firm, scoop out rounded teaspoons shape them into balls and roll them in the coco powder
  • Refrigerate the truffles until ready to serve
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