Ingredients Jump to Instructions ↓

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  11. 8 ounces bittersweet chocolate

  12. 1 ounce unsweetened chocolate

  13. 1/2 cup whipping cream

  14. 1/4 cup unsalted butter

  15. Unsweetened cocoa powder

Instructions Jump to Ingredients ↑

  1. In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally.

  2. Pour into a small bowl; cool at room temperature and then refrigerate for about 2 hours or until mixture hardens.

  3. 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.


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