milk chocolate, chopped fine
bittersweet chocolate, chopped fine
MILK CHOCOLATE TRUFFLES
Line 9-inch-square baking pan with aluminum foil so that foil covers bottom, sides of pan, and overhangs edges by at least 1 inch.
Place chocolates and butter in large heatproof bowl.
Bring cream just to boil in small saucepan.
Whisk hot cream into chocolate and butter until smooth. at this point you can add a flavor such as peppermint or vanilla if you like.
Pour and scrape mixture into the prepared pan, smooth into even layer, and refrigerate until set, about 1 hour.
Carefully lift foil out of pan and slice into 35 or so square truffles and dust with cocoa.