Chocolate Cream Truffles

Source: http://www.dairygoodness.ca/recipes/chocolate-cream-truffles

Yields 36 truffles

Everyone loves truffles! Made with a dark chocolate ganache, as well as cream and fresh butter, these are quick to prepare, yet elegant and refined. For a pretty finish, roll the truffles in cocoa powder or icing sugar. Your guests will find them irresistible!

Ingredients

14 oz (394 g) semisweet or dark chocolate

3/4 cup (175 mL) 35% Cream

2 tbsp (25 mL) unsalted Butter, optional

Sifted cocoa powder, icing sugar

Preparation

Chop chocolate. Combine cream and butter in a small saucepan; bring to a boil over medium heat. Remove cream from heat; add chocolate, stirring until chocolate is melted and smooth.

Cover the mixture and refrigerate for 2 to 3 hours or until firm enough to handle.

Using your fingers, a small melon ball scoop or spoon, shape into small balls. Roll the balls in the cocoa or icing sugar then place on parchment lined baking sheet or tray; cover and refrigerate until firm.

Truffles can be refrigerated for a couple of weeks or frozen for a couple of months.