Iced Chocolate Truffles with Preserve Fillings
Serving Size / Yield
- 12 oz. bittersweet chocolate
- 7 oz. strawberry jam
- 1/2 C. heavy cream
- 1 tsp. vanilla extract
- Iced Chocolate:
- 2/3 C. heavy whipping cream
- 6 oz. semi-sweet baking chocolate, chopped
Melt chocolate in saucepan. Stir in jam, cream and vanilla to mix throughly. Chill for one hour and then scoop out the truffles on a cookie sheet covered with wax paper. Chill for an hour.
For iced chocolate, heat whipping cream over low heat until hot but not boiling. Remove from heat. Stir in chocolate until melted. Let it sit for about 5 minutes. Dip truffles in chocolate and then place in freezer until firm.