1/2 cup heavy whipping cream
2 cups double chocolate chips
6 tbsp. unsalted butter
1/3 cup unsweetened cocoa or 3/4 cup finely chopped almonds or pecans
In a small saucepan, bring cream to a simmer. Remove from heat; stir in chocolate and butter (cut into small pieces).
In medium-size skillet, bring 1/2 inch water to slow simmer. Set saucepan in skillet over low heat. Stir mixture just until chocolate has melted completely. Remove from heat. Pour chocolate mixture into shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour cocoa or chopped nut coating into pie plate. Line airtight container with waxed paper. Dip melon baller or small spoon into glass of warm water; quickly scrape across surface of chilled mixture to form rough 1-inch ball. Drop ball into coating. Repeat with remaining truffle mixture.
Gently shake pie plate to coat truffles evenly. Transfer truffles to prepared container, separating layers with additional wax paper. Cover tightly and refrigerate up to 2 weeks or freeze up to 3 months.
Makes 30 truffles.
Source: Ghirardelli Chocolate
Submitted By: Jamie
Date: December 9, 2004