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Simple & Delicious Chocolate Truffles
From Johnson & Wales University Culinary Students Victoria Calenda & David D'Ambrosio
1 16 oz Container Chocolate Frosting
¾ Cup Sifted Powdered Sugar
1 t Vanilla Extract (or substitute with almond, orange, or raspberry)
½ Cup Unsweetened Cocoa Powder.
Any additional toppings you can think of.
- 1. Line 2 cookie sheets with parchment paper.
- 2. Beat together frosting, powdered sugar, and extract in large bowl until smooth.
- 3. Using a large spoon or small cookie/ice- cream scoop, form the icing mixture into balls and place on parchment paper.
- 4. Roll truffles in cocoa powder, or additional toppings. Cover and refrigerate truffles for at least an hour before indulging.
