Quick n' Rich Chocolate Truffles
Surely you've done something wonderful lately, something that deserves an extra-special reward. Then mix up a quick batch of these chocolate confections, sit back, and congratulate yourself—but do be mindful of others and share your 'joy' with them!
8 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
Unsweetened cocoa powder
- In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally.
- Pour into a small bowl; cool at room temperature and then refrigerate for about 2 hours or until mixture hardens.
- Using a melon baller, quickly form chocolate mixture into 3/4-inch balls and place on a waxed paper-lined baking sheet. Refrigerate until firm and then roll balls in cocoa powder. Store in an airtight container. Truffles will keep up to 2 weeks in the refrigerator.
Makes about 32 truffles.
Tip: For flavor variation, add 3 tablespoons of rum, a favorite liqueur or 1 teaspoon of desired flavoring extract to the truffle mixture after the chocolates, cream and butter have melted.