Chocolate Truffle Center from Vermont Confectionery

Posted at: 09/28/2012 12:05 PM | Updated at: 09/29/2012 9:40 AM

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Truffle Center
from Vermont Confectionery

Chocolate (Milk, Dark, or White)    1 ¾ pounds
Heavy Cream                                 11 Ounces
Corn Syrup                                     2 Ounces


Melt the chocolate

Heat the cream and bring to a boil

Add the melted chocolate to the hot cream with constant mixing

Add the corn syrup

Allow to cool (It can be held refrigerated for a short time)

Fill into chocolate shells
 



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