Chocolate Truffle Recipe

At Christmas time in France, the grocery store devotes at least an entire aisle to boxed chocolates. You can always find among them a section offering dozen of brands of chocolate truffles. I usually prefer truffles over other sorts of boxed chocolates, which always have something fussy to come between me and my chocolate. If I'm going to have chocolate, I like to get right to the point.

A lovely bit of full blown chocolate in your mouth is very often all that is needed to close a meal. By indulging in one or two delicious bites and fully savoring them, you needn't bother with all of the extra calories and fuss a more elaborate dessert might bring with it. And if you are hungering for a bit of variety in your chocolate experience, it is easy to vary the secondary flavors of truffles by adding a little something.

Gift Idea: Whip up a batch of truffles, using this easy chocolate truffle recipe, and adding a variety of flavors and coverings. Arrange them on a beautiful serving dish. This makes a gorgeous present to offer a friend at Christmas time or anytime of the year.

Truffes au chocolat

• 8 ounces good cooking chocolate
• 2 tablespoons softened butter
• 1/2 cup heavy cream
• unsweetened cocoa

Allow to cool and than cover and refrigerate over night.

The next day, using a melon baller, scoop the chocolate into balls. (I've also seen truffles that come in clumps, but balls do look a bit prettier.) Roll the balls in the cocoa and keep refrigerated until ready to serve.

Makes about 20 truffles

Other coatings:I like the contrast between the sweet of the chocolate on the inside and the bitter of the cocoa on the outside, but you can roll the truffles in other things as well. Try finely chopped nuts, shredded coconut or powdered sugar.

Here are some other easy variations to try:

• Cognac truffles. Mix in two tablespoons of cognac to the chocolate mixture before refrigerating.
• Coffee truffles. Add one tablespoon of instant coffee to the cream and butter before pouring it over the chocolate.
• Orange truffles. Chop two ounces of candied orange peel and mix it with the broken chocolate before pouring on the warmed cream.
• Ginger truffles. Chop two ounces of candied ginger and mix it with the broken chocolate before pouring on the warmed cream.

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