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This is another recipe i taught at my French cooking class. We make these truffles at Christmas time.  I used to make them with my Mother and she would always tell me that without butter it would not taste as good. The original version is with the cocoa powder. It is very strong and not everyone is a fan of it if you don't like dark chocolate. The white chocolate is my twists on it. It is the best ever and a great gift for friends anytime!

Isabelle Thornton French Truffle recipe
Makes 20-30
¾ cup Heavy cream,
10 ounces Semisweet baking chocolate ,
2 Tablespoon butter.
1 Tablespoon extract (Orange, Cherry, coconut) Optional.
Coating:
1 Bag white chocolate chips .
Peppermint candy crushed.
Cocoa powder for other coating choice.
{Cocoa powder for original French recipe }
In a sauce pan, bring the Heavy cream to a boil on medium heat.  Remove from the heat and add the chocolate chips. When melted add the butter to melt also. Add the extract.
Strain into a bowl and let cool. Store in fridge over night or for 8 hours.
With a small scoop form the balls. If the chocolate becomes too soft. Chill a little more.
If coating with Cocoa powder roll the balls in a small bowl filled with cocoa powder.
If coating with chocolate. Place your chocolate balls on a parchment paper in the freezer for  1 hour. 
Place your white chocolate chips in a small crock-pot to melt or in a small bowl over a pan of simmering water. Stir until melted. Let cool a little bit and with 2 forks dip into the melted chocolate. Tap one fork on the edge of bowl or crock-pot to remove excess.
Let cool on Parchment paper and sprinkle the top with  crushed  peppermint
Store in fridge for up to 10 days

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Use the best baking chocolate you can find.


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French Truffles with White chocolate and crushed peppermint sticks.


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