1/3 cup heavy cream
6 ounces (semi-or bittersweet) chocolate very finely chopped
2 Tablespoons butter, very soft
Unsweetened cocoa powder
Bring the cream to a boil and pour it over the chocolate. Wait 1 minute, then whisk until the mixture is smooth and shiny. Whisk in the butter completely; cover and refridgerate for 3 hours or until firm.
Scoop out teaspoonfuls of chcolate, then squeeze and roll them between the palms to form cherry-sixed balls—a messy job =, but fun. (If the chocolate is to hard to shape, leave it on the counter for 20 minutes.)
Roll the truffles around in a bowl of cocoa, then toss them from hand to hand to shake off the excess. Cover and refridgerate until ready to eat.
- Per Serving
- 5 g
- 1 g
- 4 g
- 5 mg