Monday, December 1, 2008

Chocolate Truffles

A favorite at Christmas, these morsels of intense flavor and texture are surprisingly easy to make and require no more than just a few fresh ingredients.

8 ounces semisweet or bittersweet chocolate
1 cup unsweetened cocoa powder
1/2 cup heavy cream
2 tablespoons sweet butter

Break the chocolate into small pieces and place them in a food processor or blender with 1/2 cup cocoa powder. Pulse until completely blended. Combine the cream and butter in a small saucepan and stir until hot; be certain that it does not boil. Pour the hot mixture over the chocolate in the blender and process just until smooth. Cover and refrigerate until firm, 2 to 3 hours.
Scoop out the chocolate by the teaspoonful or with a melon baller, then shape each piece in your hands. Coat in the remaining 1/2 cocoa. Refrigerate until serving time.


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