Chocolate Truffles

By learen

Ingredients

• 1 1/4 cups whipping cream
• 16 ounces semisweet chocolate, coarsely chopped
• 1/2 cup unsalted butter, cut in small cubes
• unsweetened cocoa, chocolate sprinkles

Details

Servings 72

Preparation

Step 1

IN a heavy saucepan over moderately high heat bring cream to a boil. Add chocolate in small bits. Then add butter a little at a time, stirring until all is smooth, and remove from heat. Cover and chill 8 hours or overnight.

IF using cocoa for coating, sift onto a plate. If using sprinkles or nuts, place in a layer on a plate. Scoop up chocolate mixture in teaspoonfuls. Using hands, quickly shape into 3/4 inch balls. Chocolate will melt a bit while handling. Roll in coating and store on another plate or in candy cups. Store in refrigerator for up to one month.