RECIPE:

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CHOCOLATE TRUFFLESINGREDIENTS:

10 Ounces Bitter Sweet Chocolate- Finely Chopped2 Tablespoons Butter¾ Cup Heavy CreamCoco Powder for rolling truffles or Milk Chocolate, finely chopped for dipping truffles

For Caramel Truffles, add ¼ Cup caramel syrup to chocolate mixture after chocolate and cream are chocolate mixture after chocolate and cream are combined

For Liqueur Truffles add 1 Tablespoon of the liqueur of your choice to chocolate mixture after chocolate and cream are combined

For Coffee Truffles add 4 Teaspoons Espresso Powder to the butter and cream mixture

RECIPE:

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CHOCOLATE TRUFFLESMETHOD:Heat cream and butter in a heavy saucepan stirring often. Turn off the heat just before it begins to boil and stir.

Pour heated mixture over chopped chocolate and let sit for a minute. Then mix together until the chocolate and cream are combined, melted and smooth.

Pour the chocolate ganache in a small baking pan. Cool to room temperature and then place in the refrigerator Cool to room temperature and then place in the refrigerator to chill for about 30 minutes. Use a large piping bag to divide out tablespoon size portions of ganache onto a parchment paper lined baking sheet. Refrigerate for 15-20 minutes until hard

Roll into balls by hand by hand if needed and return to refrigerator to chill for several minutes.

Roll balls in cocoa powder to coat or dip in melted chocolate.Roll balls in cocoa powder to coat or dip in melted chocolate.

Keep refrigerated until serving.