Ingredients Jump to Instructions ↓

  1. 1/3 cup heavy cream

  2. 2 tablespoons unsalted butter

  3. 6 ounces milk chocolate , coarsely chopped

  4. 4 ounces bittersweet or dark chocolate , coarsely chopped Unsweetened cocoa powder, finely chopped nuts, or confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a small saucepan or the top of a double boiler over simmering water, heat the cream and butter until the butter is melted and the mixture just starts to come to a boil. Remove from the heat and add the milk chocolate. Stir until the chocolate is melted. Cover and chill in the freezer until firm, approximately 1 hour. With a pastry bag, or with two spoons, form small balls of the chilled chocolate mixture and place on a parchment-paper-lined cookie sheet. Let chill in the refrigerator for 1 hour until firm. In a small saucepan over simmering water, melt the bittersweet chocolate. Dip the truffles in the melted chocolate and roll in the cocoa powder, chopped nuts, or confectioners’ sugar. Return the coated truffles to the cookie sheet and refrigerate for 30 minutes. Serve immediately, or store in an airtight container until needed.


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