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