Easy to make and fun with the kids!!!!
Truffle Base 1 ¼ cups heavy whipping cream 9 ounces high quality bittersweet chocolate (70% cocoa) chopped/divided
Chocolate Coating 8 ounces high quality bittersweet chocolate Other coatings as desired – see suggestions on bottom of page For truffle base: Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 mins. Meanwhile, stir 7 oz chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 oz chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hrs. Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hr.
For chocolate coating: Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly. Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder or other coatings if desired. Chill until firm, about 1 hour. Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving. To add a little bit of flair to this recipe, try rolling the truffles in coatings such as chopped pistachios, chopped toasted almonds, toasted coconut, sprinkles, chocolate crunch, or even crushed candy canes for a peppermint flavor.
