Chocolate Truffles With Mole Sauce

1. 1

   Make the truffle mixture: In a double boiler, melt milk chocolate and semisweet chocolate. Add heavy cream and stir until smooth. Add mole sauce if using, stir again. Cover and refrigerate until set, about 3 hours.

2. 2

   Shape and coat truffles: Scoop a teaspoon of chocolate mixture. Use a small cookie scoop to do this or form ball with your hands. If adding a fruit, do it now, then then roll the truffle in cocoa. Store and cool in airtight container until ready to serve.

* Per serving · 4 servings · Values may vary.

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