CHOCOLATE TRUFFLES

By gaster16

Ingredients

• Coating:
• 1/3 cup heavy whipping cream
• 2 cups Ghirardelli double chocolate chips
• 6 tablespoons unsalted butter cut into small pieces
• 1/3 cup Ghirardelli unsweetened cocoa
• 3/4 cup finely chopped almonds or pecans

Preparation

Step 1

Coating: 1/3 cup Ghirardelli unsweetened cocoa or 3/4 cup finely chopped almonds or pecans.

In small saucepan, bring cream to a simmer. Remove from heat, stir in chocolate and butter. In medium skillet bring 1/2” water to a slow simmer. Set saucepan in skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm at least two hours. Pour coating into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across surface of the chilled truffle mixture to form a rough 1” ball. Drop the ball into coating. Repeat with remaining truffle mixture. Gently shake pie plate to coat truffles evenly. Transfer truffles to container. Separate layers with additional waxed paper.