- Portion size 44 servings
- 8 oz semisweet chocolate thinly chopped
- 8 oz bittersweet chocolate thinly chopped
- 2/3 cups whipping cream
- 2 tablespoons cold butter
- 8 oz semisweet chocolate chopped
- 8 oz bittersweet chocolate chopped
- 2 oz melted white chocolate
Place chocolate in bowl. In small saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan; pour into chocolate, whisking until smooth. Cover and refrigerate for 2 hours or until thickened and cold.
Using melon baller or small spoon, scoop rounded teaspoonfuls (5 mL), dropping each onto waxed paper-lined tray. Press scraps together firmly; refrigerate for 30 minutes, then continue scooping until all scraps are used. (You may wish to press final bits into balls by hand.) Gently roll each ball between fingertips to round off completely. Freeze for about 1 hour or until hard and almost frozen.
Coating: In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Let cool slightly. Sift cocoa into pie plate. Using two forks, dip each ball into chocolate, letting excess drip off. (If chocolate thickens, rewarm gently.) Place balls in cocoa.
Using two clean forks, roll truffles in cocoa; refrigerate on waxed paper-lined baking sheet until hardened. Place truffles in candy cups and refrigerate in airtight container until serving. (Truffles can be refrigerated for up to 1 week or frozen for up to 3 months.)