dark chocolate truffles

By momofsixplus1

Ingredients

• 1/3 cup heavy whipping cream
• 2 cups double chocolate chips
• 6 tbsp unsalted butter, cut into small pieces
• -------------------------------------------
• coating; 1/3 cup unsweetened cocoa
• 3/4 cup finely chopped almonds or pecans

Preparation

Step 1

bring the cream to a simmer in a small saucepan. remove from heat. stir in butter.

microwave chocolate chips for 1 minute. remove and stir. it not completely melted, repeat process at 30-second intervals.

add melted chocolate to the cream mixture, stir until smooth.

pour the mixture into a shallow bowl.

cool, cover and refrigerate until firm, at least 2 hours.

pour the coating into a pie plate.

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.

roll the rough truffle ball in hands to form a smooth ball. drop the ball into the coating.

repeat with the remaining truffle mixture.

gently shake the pie plate to coat the truffles evenly.

transfer truffles to an airtight container.

refrigerate up tp 2 weeks, or freeze up to 3 months.