chocolate truffles

How To Make chocolate truffles

• 1

  In a small saucepan, bring the cream to a simmer. Remove from heat, and stir in the chocolate and butter.
• 2

  In a medium-sized skillet, bring 1/2-inch water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until the chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Pour the cocoa coating into a pie plate.
• 3

  Line an airtight container with waxed paper. Dip melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled mixture to form a rough 1-inch ball. Drop the ball into the cocoa coating. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat the truffles evenly.
• 4

  Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
• 5

  Note: Unsweetened Cocoa can be replaced with 3/4 cup finely chopped almonds or pecans.
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