Dark Chocolate Truffles

1. 1

   Bring the cream to a simmer in a small saucepan, remove heat and stir in the butter.

2. 2

   Microwave chocolate chips for 1 minute, remove and stir.

3. 3

   If not completely melted return repeat process for 30 second intervals.

4. 4

   Add chocolate to cream mixture and stir until smooth.

5. 5

   Pour mixture into a shallow bowl and refrigerate until firm at least 2 hours.

6. 6

   Pour the coating into a pie plate.

7. 7

   line an airtight container with waxed paper.

8. 8

   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.

9. 9

   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.

10. 10

    Repeat with the remaining mixture.

11. 11

    Transfer The truffles to the prepares container separating layers with waxed paper.

12. 12

    Cover and refrigerate up to 2 weeks, or freeze up to 3 months.

* Per serving · 4 servings · Values may vary.