Ingredients
- 1 1/4 C. heavy cream
- 1 1/4 lb. semi sweet chocolate (finely chopped)
- 4 oz. butter softened
- Unsweetedn cocoa powder, powdered sugar or ground nuts for rolling
- 1 lb. bittersweet chocolate, melted and cooled for rolling or dipping
Preparation
Step 1
1. In a saucepot, combine butter and heavy cream and bring to a boil. Add semi-sweet chocolate and stir until chocolate has melted. Add whatever flavors, nuts, dried fruits, liquors or spices you choose and refrigerate until mixture hardens.
2. Using a small ice cream scoop or a spoon, scoop mixture onto a sheet pan lined with parchment paper, roll into small balls and place in freezer until very firm (10 minutes).
3. Once the truffle centers have hardened, pre-coat them by placing a small amount of the melted bittersweet chocolate in the palm of your hand, rolling them one at a time until completely covered, and return to freezer until chocolate has hardened. Remove from freezer and recoat. If using other ingredients besides chocolate for final coating, after rolling, place the truffle directly into other ingredients and gently toss until well coated before chocolate hardens again.
4. Store in tightly covered container. Good for 7 days in refrigerator and 1 month in freezer. Serve at room temprature.