Bittersweet Chocolate Truffles

1/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder

Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1" balls and roll in cocoa. Yield: Makes about 24 truffles or 2/3 cup of ganache.

Note: Recipe adapted from Fine Cooking Magazine, Winter 2003 issue

Reviews of Bittersweet Chocolate Truffles :

1-3 of 5 reviews Next >>

Vicky Buckley in England Dec 21, 2003
Would make this again.
One word: Delicious!

Billy Redd, C.E.C. in Panama City Beach, FL Dec 19, 2002
Would make this again.
They were so good I made two batches, the second batch wrapped a macadamia nut and rolled in powder sugar-- uhm-uhm!

kimmi in eaton township,ohio Dec 18, 2002
Would make this again.
Great recipe, I made double batch and rolled them in different coatings. Chopped nuts, powdered sugar,chocolate sprinkles etc.,etc.

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