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Bring cream to a simmer in a small saucepan. Add butter and
stir until melted. Add chocolate to saucepan and stir until
completely melted and smooth. Remove from heat and pour chocolate
into a shallow bowl. Cool, cover and refrigerate until firm
(at least two hours).
When ready to make the truffles, pour the coatings into separate
pie plates. Line an airtight container with waxed paper.
Dip melon baller, cookie scoop or small spoon into a glass of
warm water and quickly scrape it across the surface of the chilled
mixture to form a rough 1-inch ball. If you want perfectly round
truffles, quickly roll the scrapings into a ball with your hands.
(Keep your hands as cool as possible, or the chocolate will
melt.) Drop the ball into one of the coatings. Repeat with the
remaining truffle mixture. Gently shake the pie plates to coat
the truffles evenly.
Transfer truffles to the prepared container, separating layers
with additional waxed paper. Cover tightly and refrigerate for
up to two weeks, or freeze for up to three months.
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