Chocolate Truffles
INGREDIENTS
- 1/4 cup heavy cream
- 8 ounces semisweet chocolate
- 1/4 cup (1/2 stick) butter
- pinch of salt
- 1/3 cup unsweetened cocoa powder, sifted
DIRECTIONS
- HEAT the cream over low heat.
- Add the chocolate and butter, and stir until melted.
- Add the salt.
- Pour the mixture into a pie plate or other flat dish and chill for about 2 hours, until firm but still soft.
- Using a teaspoon or small melon-baller and your fingers, form small balls and roll them in the sifted cocoa powder.
- Refrigerate until firm.
- For a nice touch, place the truffles into foil candy cups.
- Makes 1-1/2 dozen.