Chocolate Truffles
Ingredients:
1/4
cup heavy whipping cream
2 bars (8 ounces) bittersweet chocolate baking bars, broken into
1/4-inch
pieces recommended.
6 tablespoons unsalted butter, cut into small pieces
1/3 cup unsweetened cocoa
Add
liqueur or rum if preferred.
Method:
In a
small saucepan, bring the cream to a simmer.
Remove from the heat and stir in the chocolate and butter.
In a
medium sized skillet, bring 1/2 inch of water to a slow simmer.
Set
the saucepan 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 2 hours.
Pour
the cocoa into a pie plate.
Line
an airtight container with waxed paper.
Dip
a melon baller or small spoon into a glass of warm water and quickly scrape
across the surface of the chilled truffle mixture 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 the
prepared container, separating layers with additional waxed paper. Cover
tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
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