Chocolate Truffles (French-Style) Recipe

Ingredients:

3 lbs of semi-sweet chocolate
1 qt cream (heavy)
1/2 lb of butter (unsalted)
Powdered cocoa

Instruction:

Melt chocolate atop the double-boiler (do not cook) over slow heat, so that it will melt. Afterward, boil heavy cream. When chocolate melts completely and cream comes to a boil, mix it together atop the double-boiler. Take topmost pan out of the water. Turn heat off and mix til blended well. Stir continuously ’til it cools. Let it stand at room temp ’til it completely cools; then place inside the fridge overnight. This is a critical step.

The following day, re-melt mixture atop a double-boiler. Once it melts completely, stir in butter ’til well-absorbed. Whisk manually or slowly with electronic beater ’til butter becomes well-incorporated. Let it cool (cooling time depends on the type of chocolate). Refrigerate again overnight.

The following morning, reheat mixture; then whisk ’til it cools. Afterward, place inside the fridge ’til just it achives the thickness that is just right to squeeze out of the pastry bag.

With the half-sized nozzle, create small balls on baking sheet (or parchment paper) sprikled with powdered cocoa. Roll powder in; and keep it chilled ’til just prior to serving.

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