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Chocolate Truffles*

1 lb. dark chocolate
1 cup heavy whipping cream
cocoa powder

Chop chocolate into small pieces and place in a large bowl. In a small sauce pan, heat whipping cream just to a boil. Remove from heat and pour over chocolate. Let sit for five minutes. Stir mixture until smooth. Chill in the refrigerator for one hour.

Using a melon baller, scoop balls from the hardened chocolate and place on a cookie sheet. Chill for fifteen minutes in the refrigerator to harden. Pour cocoa powder in a small bowl. Roll each truffle in the cocoa powder to coat.

Makes 30-40 truffles. Store in an airtight container.

Cooking for Engineers