- 4 ounces semisweet or bittersweet chocolate,cut into small pieces
- 1/3 cup heavy whipping cream
- 1 tbs unsalted butter
- Dutch-Processed Cocoa Powder for coating
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat.Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.Cover and place in refrigerator until the truffle mixture is firm.Place the cocoa powder for truffles on a plate.Remove the truffle mixture from the refrigerator.With a small spoon form the chocolate into round bite sized balls.Immediately roll the truffle in the cocoa powder and place on a parchment lined baking sheet.Cover and place in the refrigerator until firm.Bring to room temperature before serving.