Few of us can deny the passion for chocolate and this recipe answers that call "big time!" My thanks to the talented Comic book and romance writer, Anne Elizabeth for this decadent holiday treat!
My mother and I would often make this recipe together right before Christmas. Then on that special day, we would pull out these succulent treats to share with family and friends. I can still hear my mother laughing as my brother stole a few chocolate chips as we were cooking or when she discovered he snuck down during the night to devour a few of these yummy morsels. My father likes the ones covered in nuts. One giant WARNING, do not inhale as you are eating the powdered-sugar ones or you’ll be coughing up a storm. Enjoy these tasty treats!
Yield: 30 Truffles
1 3/4 cup(s) 60% Cacao Bittersweet Chocolate Chips1/3 cup(s) Unsweetened Cocoa
1/3 cup(s) heavy whipping cream
6 tablespoon(s) unsalted butter, cut into small pieces
Directions:
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa, OR YOU CAN ADD A TOPPING OR COATING SUCH AS CHOPPED NUTS, CEREAL, CHIPS, or POWDERED SUGAR. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
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