Ghirardelli Sinful Chocolate Truffles

Recipe by cookiedog
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READY IN: 2hrs 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter.
  • In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat.
  • Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
  • Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa.
  • Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly.
  • Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
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