Ghirardelli® Dark Chocolate Truffles

By mamacasma

"These impressive candies are so easy to make, and are a stunning addition to a dessert tray."

Ingredients

• 1/3 cup heavy whipping cream
• 6 tablespoons unsalted butter, cut into small pieces
• 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips or 2 - 4 oz. Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bars
• Coating: 1/3 cup Ghirardelli Unsweetened Cocoa or 3/4 cup chopped almonds or pecans

Preparation

Step 1

1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
2. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
3. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or nuts. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.