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Wednesday, December 28, 2011

Chocolate Truffles

2 cup(s) Milk Chocolate  (or dark chocolate) Chips
1/3 cup(s) Unsweetened Cocoa
1/3 cup(s) plus 2 tablespoons heavy cream
1/2 tablespoon(s) unsalted butter
3/4 cup(s) chopped almonds (optional)

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or almonds. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

Yield: 30 truffles

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