Chocolate Truffle Bites

1. 1

   Combine chocolate and cream in a microwave-safe container. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 1 1/2 to 2 minutes total. Remove from oven and stir until mixture is smooth.

2. 2

   Using plastic wrap, smoothly line the bottom and at least 1 inch up the sides of a 4- by 8-inch loaf pan.

3. 3

   Pour chocolate mixture into pan. Chill up to 1 hour or freeze up to 30 minutes until firm when pressed.

4. 4

   Sprinkle cocoa over a sheet of waxed paper on a cutting board. Lift chocolate slab out of pan and turn over onto cocoa; peel off plastic wrap.

5. 5

   With a knife, immediately cut slab into 3/4-inch squares (some chocolates are too brittle to cut neatly; irregular pieces are fine).

6. 6

   Lift edges of waxed paper and tilt back and forth to completely coat chocolate pieces with cocoa. Lift truffles, shake off excess cocoa, and put truffles on a serving dish.

7. 7

   Serve cold or at room temperature.

8. 8

   Nutritional analysis per piece.

No additional tips available.