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1
In a small saucepan, bring the cream to a simmer.
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2
Remove from the heat and stir in the chocolate and butter.
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3
In a medium sized skillet, bring 1/2 inch of water to a slow simmer.
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4
Set the saucepan in the skillet over low heat.
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5
Stir mixture just until chocolate has completely melted.
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6
Remove from heat.
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7
Pour the chocolate mixture into a shallow bowl.
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8
Cool, cover and refrigerate until firm, at least 2 hours.
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9
Pour the cocoa into a pie plate.
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10
Line an airtight container with waxed paper.
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11
Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball.
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12
Drop the ball into the cocoa.
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13
Repeat with the remaining truffle mixture.
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14
Gently shake the pie plate to coat truffles evenly.
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15
Transfer truffles to the prepared container, separating layers with additional waxed paper.
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16
Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
