8 oz. semisweet or bittersweet chocolate cut into small pieces

3/4 c. heavy cream

2 T. unsalted butter

Place chocolate pieces in a medium stainless steel bowl and set aside. Heat the cream and butter in a small saucepan. Bring to a boil. Immediately pour the boiling cream over the chocolate and let stand for 5 minutes. Stir with a whisk until smooth.  Cover and place in refrigerator until the mixture is firm..several hours or overnight.  Remove from refrigerator.  Scoop out a teaspoon of the mixture and using your hands, form a ball.  It helps to wash hands after making a few balls, this way they don’t stick to your hands. You now have a choice of coatings. Makes about 30 truffles.

Dry coating: chopped nuts (walnuts, hazel nuts, pecans), toasted coconut, cocoa powder or confectioners sugar.  Place coated ball on a cookie sheet covered with parchment paper . Refrigerate until firm. Truffles can be refrigerated up to 2 weeks or frozen for 2 months.

Chocolate dipped coating:  Truffles should be frozen overnight before dipping in chocolate. Melt several kinds of chocolate (milk choc, dark choc, white choc), each in a separate bowl.  Stir in 1 t. butter or shortening, this  helps to make a smooth finish.  Place frozen truffle into melted chocolate. Use a spoon to turn, coating evenly. Place on parchment papered cookie sheet and refrigerate until firm. If desired, drizzle lines of melted chocolate over top with a piping bag for decoration. Return to refrigerator to set. Option: place each truffle into a mini muffin cup paper.

These make a nice gift for the holidays or Valentine’s Day.