Chocolate Truffles Yield: Varies Oven Temperature: None Ingredients: 3/4 pound bittersweet or semisweet chocolate 1 cup heavy cream Cocoa powder

Directions:
Chop the chocolate into small pieces, place in a bowl and set aside.

In a small saucepan, bring the cream to a boil. Pour over the chocolate, and let it sit for 2 - 3 minutes. Whisk until smooth and shiny. Cover bowl with plastic wrap; refrigerate until the chocolate mixture (ganache) has cooled completely.

When the ganache is cold and hard, scoop small balls of the ganache and shape by hand. A small ice cream scoop works well for shaping the truffles uniformly, but a small spoon will work too. If the ganache becomes too soft while you are working with it, cover it and put it back in the refrigerator until firm again. When you have made all your truffles, roll them in cocoa powder to coat.

Note: The truffles will become soft if left out at room temperature for too long. To store them, layer the truffles between pieces of wax paper in an airtight container and refrigerate.

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