chocolate truffles

How much salt should I put in my chocolate truffles?

I heard that salt really brings the flavor of chocolate, but I'm unsure what exactly what to put, and I do not want to lose a good chocolate experience necessary - although I like to see if more or less salt than recommended!

If you put all in all, I would say no more than a pinch, depending on how many truffles its particular recipe does.

Deliciious recipe for homemade sweets, mint chocolate truffles

Making candy can be a fun activity. And the results are so worth the effort. If for a special occasion or simply for the fun of it, making your own caramel is very rewarding. This is a great recipe for chocolate - my favorite! These delicious Mint Chocolate Truffles are a recipe I found years ago in Cooking Light magazine.

Mint Chocolate Truffles

1 / 3 cup mint-chocolate semisweet chips

4-oz Neufchatel cheese, softened

16-oz package powdered sugar, sifted

1 / cocoa 4 cup sugar

1 / 4 cup sifted powdered sugar

2 tablespoons semisweet mint-chocolate chips

Place 1 / 3 cup mint-chocolate in a microwave on medium and large bowl. Microwave on high for 1 minute or until chips are almost melted. Stir until smooth. set aside to cool.

When cooled chocolate, add the Neufchatel cheese and beat at medium speed of electric mixer until smooth. Add powdered sugar to the mixture and stir until well mixed. Press mixture into a 6-inch square of heavy-duty plastic wrap and cover with additional plastic wrap. Chill at least an hour. Remove the sheet plastic top and truffles cut in 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and other half the powdered sugar. Place the 2 tablespoons of mint chocolate chips in a heavy plastic zip top bag. microwave on high 1 minute or until softened the chips. Knead the bag until chips are smooth. Make a small cut in a bottom corner of bag. Drizzle chocolate over eggs that have rolled in cocoa. Serve at room temperature environment.

Note: I have this recipe from Cooking Light magazine 1999.

Enjoy!

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