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Gridleigh Park Chocolate Truffles

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 1 pound semisweet chocolate, cut into very small (¼-inch) chunks
  
• 3/4 cup plus 2 Tbsp heavy cream
  
• 5 Tbsp butter, softened and cut into chunks
  
• 1/2 cup unsweetened powdered cocoa
  






Instructions



1. Place the chocolate chunks into a large heatproof bowl. Place the bowl over a saucepan filled with hot (not boiling) water. Let the chocolate mixture begin to slowly melt while you proceed with the recipe.
   
   
2. In a small heavy saucepan, bring the cream to a boil, stirring constantly. Remove from heat and immediately pour it over the chunks of chocolate, stirring constantly, until the chocolate has melted. Keep the bowl positioned over the hot water because this will help keep the temperature at the melting point. Once the chocolate is smooth and creamy, stir in the butter and continue stirring until the mixture is well blended and smooth. Chill the mixture until it is very firm (this takes about 2 hours, but don't let it go overnight or it will be too hard, which makes it more difficult to roll).
   
   
3. Working quickly so you don't melt the chocolate, scoop the firm chocolate with a teaspoon and shape into 1-inch balls (they can be rather rugged-looking, don't fuss with them; you will have to coat your hands with cocoa and work very quickly or the chocolate will melt). Roll the balls in the cocoa; chill. Serve the truffles cold or at room temperature. Present the truffles in paper or foil candy cups, if desired.
   
   Makes about 24 truffles,
   depending on their size.