Dark Chocolate Truffles

"This one came with chocolate samples that were left on my front door. I use different flavored chips that I melt to dip these into. They look lovely in white chocolate coating with colored stripes to fit the holiday"
 
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Ready In:
3hrs
Ingredients:
4
Yields:
30 Truffles
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ingredients

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directions

  • Bring the cream to a simmer in a small saucepan, remove heat and stir in the butter.
  • Microwave chocolate chips for 1 minute, remove and stir. If not completely melted return repeat process for 30 second intervals. Add chocolate to cream mixture and stir until smooth.
  • Pour mixture into a shallow bowl and refrigerate until firm at least 2 hours.
  • Pour the coating into a pie plate. line an airtight container with waxed paper.
  • Dip melon baller or small spoon into a glass of warm water and quickly scrape across the top of the chilled mixture to form a rough 1-inch ball.
  • Roll the truffle ball between hands to form a smooth ball, drop into the cocoa and gently shake the pie plate to coat the truffle evenly.
  • Repeat with the remaining mixture.
  • Transfer The truffles to the prepares container separating layers with waxed paper.
  • Cover and refrigerate up to 2 weeks, or freeze up to 3 months.

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