TRUFFLES - SIMPLE CHOCOLATE

By akselden

Ingredients

• 2/3 C. heavy cream
• 12 oz. squares or bars semisweet or bittersweet chocolate, chopped
• 2 T. butter
• 2 T. rum
• 1/3 C. unsweetened cocoa powder

Details

Servings 28

Preparation

Step 1

1. In 2-quart saucepan, heat cream to boiling over medium heat. Whisk in chocolate to melt. Remove from heat and stir in butter and rum. Refrigerate chocolate mixture until firm enough to handle-about 1 hour.

2. Divide mixture into 28 one-tablespoon balls. Coat palms of hands with 1 T. cocoa and roll balls to make them perfectly round. (If your hands are warm mixture will soften quickly. If necessary, chill chocolate mixture again or work with half of mixture at a time.)

3. Place remaining cocoa in small bowl. Toss each truffle in cocoa, coating well, and place on plate. Cover and refrigerate until 1/2 hour before serving. You may need to recoat with cocoa at serving time.