8 oz. best-quality bittersweet chocolate, finely chopped
1/2 Cup heavy whipping cream
Assorted coatings, such as-
Crushed peppermint
Toasted sweetened coconut
Finely chopped pistachios or other nuts
Cocoa powder
Instructions
Place chocolate in a medium bowl. Bring cream to a
boil in a small saucepan over medium-high heat; pour
over chocolate. Let sit 2-3 minutes, then whisk
until smooth. Refrigerate (uncovered) until somewhat
firm, about 1 hour.
Spoon mounds (2 level teaspoons each) of chocolate
mixture onto a large baking sheet lined with
parchment or wax paper. Return to refrigerator 15
minutes.
With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in
coatings, pressing in and covering completely.
Return to baking sheet; chill until set, about 30
minutes.
Serving
Suggestions
If there are large chunks of chocolate, microwave for a short while so chocolate can easily melt with boiled cream.
Originally Submitted
12/30/2012
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