Chocolate Truffles

1. 1

   Sift into a small bowl and set aside: 1/2 cup cocoa.

2. 2

   Melt together in a medium heat-proof bowl set over simmering water: 1/2 pound bittersweet chocolate, 10 tablespoons (1 1/4 sticks) unsalted butter.

3. 3

   Stir in: 6 tablespoons heavy cream, 1 to 2 tablespoons brandy (optional).

4. 4

   Refrigerate the mixture until very firm (this will take a few hours).

5. 5

   Using a melon-baller or a small spoon, scoop 1/2-inch balls onto a parchment-lined baking sheet.

6. 6

   Roll the balls between your palms to smooth them and then drop them, a few at a time, into the sift ed cocoa.

7. 7

   Roll them in the cocoa to coat and place on a parchment-lined tray.

8. 8

   Put in the refrigerator until firm.

9. 9

   Truffles may be stored in the refrigerator for up to 2 weeks.

10. 10

    For best flavor, bring truffles to room temperature before serving.

11. 11

    Use different liqueurs, such as Cognac, pear eau-de-vie, or grappa, for different flavors.

12. 12

    Roll the truffles in powdered sugar or ground toasted nuts instead of cocoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.