Ingredients:
Yield: 30 truffles
- 8 ounce(s) Chocolate (+70% Cocoa)
- 1/3 cup(s) plus 2 tablespoons heavy cream
- 1 tablespoon(s) unsalted butter
Directions
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the coconut or pecans or cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
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