Truffes au chocolat

  1. Break the chocolate into small pieces and place in a mixing bowl. On low heat warm the cream and butter until nearly boiling. Pour over chocolate and mix gently and thoroughly.
  2. Allow to cool and than cover and refrigerate over night.
  3. The next day, using a melon baller, scoop the chocolate into balls. Or just scoop out spoonfuls of the chocolate and quickly roll in your hands to make a ball. Roll the balls in the cocoa and keep refrigerated until ready to serve.

Makes about 20 truffles


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