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Chocolate Truffles

  • 1/3 c heavy cream
  • 6 ounces bittersweet chocolate (imported, good quality) coarsely chopped
  • 2 tb unsalted butter, at room temperature
  • 1/4 c cocoa powder, for dusting

Yield: 24 Servings. Bring the cream to boiling in a small, heavy-bottomed saucepan. Remove theopan from the heat. Add the chocolate and butter, whisking until smooth. Pour into a shallow bowl and cover with plastic wrap. Refrigerate for at least 3 hours. Place the cocoa powder in a small bowl. Scoop the truffle mixture by rounded measuring spoonfuls onto waxed paper. Coat your palms with cocoa powder and roll each truffle into a ball. Dredge the truffles in the cocoa powder, tossing gently in the hands to remove the excess. Chill, covered, for at least 2 hours. Theotruffles will freeze well. VARIATIONS: CAPPUCCINO TRUFFLES: Stir together 1 tasblespoon of boiling water, 2 teaspoons of espresso or instant coffee, and 1 teaspoon of ground cinnamon until blended. Add to the melted chocolate mixture in theobasic recipe, stirring until combined. Proceed as directed. BRANDIED APRICOT TRUFFLES: Soak a rounded cupful of chopped dried apricots in 1/4 cup of brandy for at least 1 hour. Drain if needed, and stir into the melted chocolate mixture in theobasic recipe. Proceed as directed.

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