Chocolate Truffles


  • 1 cup heavy cream
  • 2 T unsalted butter
  • 1/2 pound good semisweet chocolate finely chopped
  • cocoa powder (or some tempered dark chocolate)


  1. In a heavy saucepan, bring cream to a boil.  Remove from heat.  Stir in butter until it melts.  Stir in chocolate until all is melted.
  2. Refrigerate uncovered until firm, about 3 hours (maybe?).  If you’re not going to form truffles in the next few hours, go ahead and cover the bowl once the chocolate is firm.   Scoop out about a tablespoon and roll into a ball.
  3. Roll in cocoa powder.

As you can see in the picture below, these are pretty soft.  If you’d like firmer truffles, adjust the cream to chocolate ratio a bit.

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