*Easy* Chocolate Truffles
Easy Chocolate Truffles
1 pound bittersweet or dark chocolate
1 c. heavy cream
For rolling the truffles:
cocoa powder
nonpareils or colored sprinkles
lightly toasted nuts
flaked coconut
Directions:
Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl. In a medium saucepan, bring cream to a boil over medium heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 20 minutes.
Pour mixture into a shallow glass dish. Cover with plastic wrap and refrigerate until mixture is very cold and set but still pliable, about 30 minutes. Using a small spoon, scoop out into 1" nuggets; place on a parchment or silicone wonder baking nonstick mat lined baking sheet. Chill for 10 minutes. Use fingertips to mold truffles into round shapes. Roll the truffles in desired coatings (see above). Chill in an airtight container until ready to serve.
Makes about 3 dozen.
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