SERVINGS:
25 truffles
INGREDIENTS:
1/2 cup Cream
8 oz Semi/Bittersweet Chocolate
DIRECTIONS:
Melt chocolate over a tighlty fitting double boiler or in a microwaveable bowl with short bursts in the microwave. Cool to warm.
Bring cream to a boil then remove from heat. Cool to warm.
Mix the cream and the chocolate together in a bowl and thoroughly mix with a whisk.
Cover with plastic wrap and refrigirate until set, about 30 minutes.
Use 20 mm scoop to scrape across surface of firmed ganache to create balls of desired size. Eject from scoopter and quickly roll between hands to roud out the form. Place on a plate. Repeat until ganache is all rolled into small balls.
Roll each piece individually in cocoa until covered and place on another place, or dip truffles in tempered chocolate.
Store covered in refrigerator.
