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SERVES:
Makes approx. 24-30 truffles

INGREDIENTS:

• 12-ounces bittersweet or semisweet chocolate chips


• 1 1/4 cups heavy cream


• Ground nuts, shredded coconut or cocoa powder for coating truffles

PROCEDURE:

Use a small pot on the stovetop to heat 1 1/4 cups of heavy cream with 2 Tbs of butter and, just as it comes to a simmer, turn the heat off and pour the hot cream into a mixing bowl over the chocolate chips. Let it sit like that for 2-3 minutes, to melt the chocolate, and then use a whisk to blend it together.

At this point you'll need to transfer it to a smallish plastic container and pop it into the fridge for at least 3-4 hours to set up or even overnight would be better.

After it has initially cooled down in the fridge, put a tightly fitting lid on top, to help keep it from drying out, as it continues to set up.

Use a teaspoon to scoop a few equal sized chunks onto a plate and roll each one in your hands to form a ball and then, it's up to you what coating you'd like to roll them in.

HINTS:

The better quality chocolate, the better quality truffles!
There is no getting around the fact that this is a messy proposition and you'll have to wash your hands and dry them really well a few times as you go but you can roll them into individual balls ahead of time and keep them cool in the fridge. Then roll them in the toppings just before you serve them.