Sunday, January 31, 2010

Dark Chocolate Truffles

Super easy; super yummy!

1/3 c heavy cream
6 T unsalted butter, cut into small pieces
2 c Ghirardelli 60% Cacao Bittersweet chocolate chips
1/3 c Ghirardelli unsweetened cocoa or ¾ c chopped almonds or pecans

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from heat and pour into a shallow bowl. Cool, cover and refrigerate until firm (at least 2 hours). Using a melon baller or small spoon, roll mixture into 1” balls. Roll each ball in cocoa or nuts. Enjoy immediately or refrigerate for up to 2 weeks. (makes 30)

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