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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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