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Dark Chocolate Truffles  
Yield: 3 to 4 dozen

2/3 cup heavy whipping cream
1 2/3 cups dark chocolate morsels
Finely chopped nuts, or cocoa powder

Line a baking sheet with parchment or wax paper
Heat cream to a gentle boil in a medium-size, heavy duty saucepan
Remove from heat.
Add chocolate morsels
Stir until mixture is smooth and all chocolate is melted.
Refrigerate for 15 to 20 minutes, or until slightly thickened

Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet.
Refrigerate 20 minutes.
Shape or roll into balls; coat with nuts or cocoa powder.
Store in airtight container in refrigerator.
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