Traditional Dark Chocolate Truffles

This is a wonderfully easy recipe for excellent homemade dark truffles; for something more milk-chocolatey (but still essentially dark chocolate) you can use Semisweet chocolate chips, or any chocolate chips with less cacao in them. The bittersweet ones tend to work the best with this recipe.

Granted, the truffle in the photo isn't as elegant as can be, but it's homemade and it's chocolate. What could be better?

(makes 30 truffles)
Ingredients:
2 cups 60% Cacao Bittersweet Chocolate Chips
1/3 cup unsweetened Cocoa, for coating at the end (you can also use 3/4 cup chopped almonds or pecans)
1/3 cup heavy whipping cream
6 tablespoons unsalted butter, cut into small pieces

Directions

1. In a small saucepan, bring the cream to a simmer; add the butter and stir until melted.
   
2. Add the chocolate chips. Stir until they're completely melted and the mixture is smooth. Remove the pan from the heat and pour into a shallow bowl.
3. Cool, cover, and refrigerate the mixture until firm (at least 2 hours).
4. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Spread the cocoa (or nuts) in a thick layer on a plate, and roll the truffles through. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
   

DELICIOUS. Homemade truffles, brought to you much easier than you would have thought.

The Chocolate Chronicles
photocredit: teuscher-chocolate.com