Dark Chocolate Truffles

8 ounces dark chocolate
2 tablespoons butter
1/4 cup heavy whipping cream
pinch of salt
powdered cocoa, cinnamon or chopped nuts to coat

  1. In double boiler, melt broken chocolate, stirring constantly.
  2. Remove chocolate from heat; blend in butter, salt and cream. Use a rubber spatula to stir gently until mixture is smooth and creamy.
  3. Chill for 15-30 minutes, until thick enough to hold a shape.
  4. Using a melon baller, scoop chocolate and roll in powdered cocoa.

YIELD
PREP TIME
TOTAL TIME
NOTES
Truffles are best when served at room temperature.

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