GHIRARDELLI DARK CHOCOLATE TRUFFLES

GHIRARDELLI DARK CHOCOLATE TRUFFLES image

Yield 30 Truffles

Number Of Ingredients 4

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1/3 cup heavy whipping cream
6 tablespoons unsalted butter, cut into small pieces
2 cups (1 11.5-ounce bag) Ghirardelli 60% Cocoa Bittersweet Chocolate Chips
1/3 cup Ghirardelli Unsweetened Cocoa or 3/4 cup finely chopped almonds or pecans

Steps:

Bring the cream to a simmer in a small saucepan. Add in the butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours. Roll mixture into 1 inch balls. Roll each ball into coating. Transfer truffles to the prepared container, separating layers with additional wax paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.