Fabulous Chocolate Truffles

Blommer Chocolate Company

You will need:

• 22-24 ounces imported bittersweet chocolate, cut into small pieces
• 3/4 cup heavy cream
• 4 tablespoons unsalted butter, cut into small pieces

Prep: 35 minutes; Cook: 4 to 6 minutes; Chill & Freeze: 5 1/2 hours. This Recipe will produce 20 large truffles.

Directions:

• In a 1-quart glass bowl, combine 10 ounces chocolate and cream. Heat in microwave oven on high 1 1/2 to 2 minutes 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.
• Using a melon baller or small ice cream scoop, scrape mixture into 1-inch balls. (If mixture is too hard, let stand at room temperature 1/2 hour before shaping). Place truffles on wax lined baking pan and freeze firm, 1 hour or longer.

Note: Truffles can also be rolled in finely chopped nuts and sifted cocoa powder instead of dipped in chocolate. Roll in nuts or cocoa immediately after shaping into balls. Store in refrigerator or in an air tight container.