thekleinmans.com

Ingredients

1/4 cup heavy cream

8 oz. bittersweet chocolate, cut in small pieces or use Bits

6 tbsp. unsalted butter, softened

 1/2 cup cocoa powder poured onto a dinner plate

Directions

In a heavy saucepan, gradually bring the cream almost to a boil. Remove from the heat and slowly stir in the chocolate and butter. If necessary return to low heat for 30 seconds while stirring until chocolate is completely melted and well blended.

Pour chocolate mixture in a shallow glass or plastic container and refrigerate until firm, about 2 hours or overnight.

Line a container with waxed paper. 

Using a spoon or two, dip into the mixture and take enough to form a 1/2-inch ball. After forming the ball, pat your hands onto the cocoa and roll the  the ball lightly in your hands until it is well coated.

Transfer the truffles to the prepared container and separate layers with additional wax paper. 

Eat immediately or place in a covered container lined with wax paper with wax paper between layers. Cover tightly and keep refrigerated. 

These will not look as good once they start to get warm because the cocoa will be absorbed by the truffles.

Makes around 35 small truffles. The recipe can be doubled or tripled, depending on how fat you want to be.

Created by Jon