Bittersweet Chocolate Truffles
1/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder
Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1" balls and roll in cocoa. Yield: Makes about 24 truffles or 2/3 cup of ganache.
Recipe adapted from Fine Cooking Magazine, Winter 2003 issue.
Photo by sassyradish under Creative Commons license.
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