Yield: 20 servings
|24 ounces||Bittersweet chocolate cut in small pieces|
|¾ cup||Heavy cream|
|4 tablespoons||Unsalted butter; cut in small pieces|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:41 1. In a 1-qt glass bowl, combine 10 oz chocolate and cream. Heat in microwave on High 1½ to 2 mins, or until mixture is melted and smooth when stirred. Stir in butter until smooth and melted. Cover and refrigerate until firm, about 4 hours or overnight.
2. Using a 1 ¼-inch ice cream scoop or a tablespoon, scrape up mixture into 20 balls, about 1 ½ inches each. Place truffles on wax paper-lined baking pans and freeze until firm, 1 hour or longer.
3. In a small glass dish, place remaining 12 to 14 oz cut-up chocolate. Heat in microwave on Medium 3 to4 mins, stirring often, until chocolate is melted, smooth, and warm. Using a fork, dip truffles quickly, one at a time, into chocolate, tapping fork on edge of dish to shake off excess. Place on wax paper-lined baking sheet.
Repeat dipping process, stirring chocolate often and scraping down sides of dish, if necessary, to prevent chocolate from hardening.
Refrigerate truffles until chocolate is set, 30 to 40 mins. Wrap in an airtight container and store in refrigerator 2 weeks or in freezer 1 month. Serve in paper candy cups.
NOTE: Truffles can also be rolled in finely chopped nuts or sifted unsweetened cocoa powder instead of dipped in chocolate. Roll in nuts or cocoa immediately after shaping into balls. Store as directed above.