- 1 pint whipping cream
- 1/2 c. granulated sugar
- 20 oz. semisweet chocolate, plus another 8 oz. semisweet chocolate for coatingcocoa powder
Bring the whipping cream to a boil and add sugar. Stir in 20 oz. of chocolate until dissolved, but thick like a sauce.
Refrigerate covered for 1 hour or until really cold. Remove from the refrigerator and stir chocolate mixture over hot water until it reaches room temperature. As it loses its chill it becomes elastic and will not pour from a spoon. Drop from a teaspoon in uniform, walnut-size bits on a tray covered with foil or waxed paper.
Refrigerate 30 minutes; roll in cocoa powder and return to the refrigerator.
To coat: Melt remaining semisweet chocolate over hot water. Remove truffles from the refrigerator and dip in melted chocolate to make a shell. Roll in cocoa powder again. These will keep in the refrigerator about two weeks. Recipe makes about 9 dozen.