2 1/4 lbs. semi-sweet chocolate
2 1/4 lbs. sweet butter
2 c. heavy cream
1 c. sweetened whipped cream
1/4 lb. unsweetened dark chocolate, melted

Melt semi-sweet chocolate in top of double boiler over simmering water. Do not overheat. Set aside to cool. In small bowl of mixer, whip butter until soft. Add slightly cooled chocolate to butter. whip until fully incorporated. Scrape sides of bowl and whip again.

While the mixer is running, add heavy cream in a thin stream and mix until well blended. Set mixture aside until firm. Then, using a small scoop, form truffles by rolling into balls at least 1 inch in diameter. Place each truffle onto a dollop of sweetened whipped cream and drizzle unsweetened chocolate over top. Yield: 40.