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