Chocolate Truffles

1. 1

   Heat cream in a pot until it steams.

2. 2

   Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.

3. 3

   Chill until solid all the way through, 1 to 2 hours.

4. 4

   Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball.

5. 5

   Repeat, lining truffles on a plate or a baking sheet.

6. 6

   If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes.

7. 7

   Roll them in cocoa powder, confectioners sugar or a mixture of sugar and ground cinnamon.

8. 8

   Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

* Per serving · 4 servings · Values may vary.

No additional tips available.