Pat'S Truffles

1. 1

   Place chocolate chips in large, grease-free bowl, preferably stainless steel.

2. 2

   Heat whipping cream in small saucepan over low heat until bubbles start to form on top.

3. 3

   Do not boil!

4. 4

   Add to chocolate chips and beat until melted.

5. 5

   Beat for about 5 minutes after they have melted until starting to thicken.

6. 6

   Refrigerate until very cold.

7. 7

   Using a melon baller or teaspoon, scoop out 1 teaspoon at a time.

8. 8

   Roll in palms until ball forms.

9. 9

   They will be uneven.

10. 10

    Don't worry, that is how good truffles look.

11. 11

    After rolling into balls, dip in cocoa until thoroughly covered.

12. 12

    Put in waxed paper lined boxes and keep refrigerated.

13. 13

    May be frozen, but they become soggy if frozen longer than a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.