“Truffles make a wonderful gift because nothing says ‘I love you’ better than chocolate,” says Debby Fortune of Berkeley, California, the creator of this luscious recipe. She suggests wrapping a selection of truffles on a small red paper plate with cellophane and tying it with a ribbon.
1. Place heavy cream in a small heavy saucepan and bring it gently to a simmer over medium low heat. Remove from heat and stir in the chocolate and butter. Stir mixture just until the chocolate has completely melted, using very low heat if necessary. Remove from heat. Pour the chocolate mixture into a shallow bowl, and allow it to cool. Cover tightly and refrigerate until firm, at least two hours or overnight.
2. Line a cookie sheet or platter with baking parchment or waxed paper. Dip a teaspoon or small scoop such as a melon baler into warm water and scrape across the surface of the truffle mixture to form a 1-inch ball. Quickly roll balls in cocoa powder. Repeat with the remaining truffle mixture. Cover and refrigerate truffles. Serve in paper candy cups (which are available in cookware shops or where cake decorating items are sold.)
Says Debby Fortune: “For a variety of truffles, roll balls in finely
chopped nuts, finely minced sweetened coconut flakes, chocolate
sprinkles, colored sugar, or powdered sugar.”