Dessert/Ghirardelli Sinful Chocolate Truffles

By latin1

Ingredients

• 1/4 cup heavy whipping cream
• 2- 8 ounce bars bittersweet chocolate baking bars, broken into 1/4 inch pieces
• 6 tbsp unsalted butter cut into small pieces
• 1/3 cup ghirardelli unsweetened cocoa

Details

Servings 30

Preparation

Step 1

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in chocolate and butter. In a medium sized skillet, bring 1/2 inch water to a slow simmer. Set the suacepan in the skillet over low heat. Stir mixture just until 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 into a pie plate. Line an airtight container with waxed paper. Dip a melon baller into a glass of warm water and quickly scrape across the surface of the chilled truffle mix to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze for 3months.