Chocolate Truffles

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