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Chocolate Truffles
Yield: 15 Truffles
16 Oz. Bittersweet Chocolate, Chopped
8 Oz. Heavy Cream
5 Oz. Coco Powder (Optional)
6 Oz. Dark Chocolate, Melted (Optional)
Scald heavy cream on stove making sure not to boil
Pour scalded cream over chopped bittersweet chocolate and stir until smooth
Allow chocolate cream mixture to cool in the refrigerator for 30 minutes, mixture will become thick
Using a spoon, dip out small balls of chocolate and form them in your hands in to round balls
Either place the balls in coco powder and roll to coat completely or dip the balls in to melted dark chocolate and allow to cool
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