TERRY'S TRUFFLES 
1/4 c. whipping cream
2 tbsp. (1/4 stick) unsalted butter
6 oz. bittersweet chocolate, chopped
1/4 tsp. vanilla
Sifted unsweetened cocoa powder
6 oz. chocolate for drizzling

Bring the cream and butter to a simmer in the top of a double boiler over medium heat, stirring frequently. Reduce the heat to low. Add 6 ounces of chocolate and whisk until smooth. Pour the mixture into a small bowl and add the vanilla. Freeze until it is firm enough to hold its shape, about 20 minutes.

Line a baking sheet with waxed paper, dusting it generously with cocoa powder. Spoon 10-12 mounds onto the prepared sheet. Freeze until the centers are almost firm, about 8 minutes.

Roll each mound in cocoa powder, then roll it between your palms into a smooth round ball. Use more cocoa powder if necessary to coat the truffle lightly. Set each truffle on another waxpaper-lined baking sheet. Allow to set or freeze.

 

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