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Chocolate Truffles

8 oz semisweet chocolate
6 oz cup heavy cream
2 tablespoons unsalted butter at room temp
2/3 cup unsweetened cocoa powder

For "dusting", confectioner's sugar, coca powder, pulverized nuts.
Pulse the 8oz. of chocolate in food processor until it forms little "pellets".
Heat heavy cream over moderate heat until it is warm. Do not let it simmer.
Pour cream over chocolate and process for about 30 seconds.
Add butter and any flavoring you'd like to try (a tablespoon of orange liqueur, frangelico, coffee).
Process until mixed in.

Cover a baking sheet with waxed paper. Drop spoonfuls on the paper. Chill at least 30 minutes in freezer.
Work fast, rolling them into a ball, and dust in cocoa, nuts, or sugar.
Re-chill to firm. Serve at room temp.