Dark Chocolate Truffles

I remember the first time someone shared their bag of dark chocolate truffles with me... wow. First you taste the cocoa, then the dark chocolate comes thru and mixes with it and melts in your mouth. Mmmm....chocolate.... :)

I'm a day late in posting and finishing these truffles since they were part of December's Chocolate therapy challenge, but I'm still sharing. These are so simple to make! I was worried they'd be delicate and easy to mess up, but nope. If you can bring heavy cream to a boil, you can make these. They may not be as pretty, but they'll sure taste as good!

I used a mix of a bag of Dove dark chocolates, Hershey's special dark, and another small bar of dark chocolate I had in the fridge to make 1 lb of chocolate. Total cost for the pound of chocolate? About $5. Considering that a pound of truffles can run up to $34 (and I've paid it...) that's a deal. But you still need some heavy cream and good cocoa powder for dusting. Not a cheap treat, but a worthy one.

Note that the mixture sits in the fridge for an hour, not overnight. If you leave it overnight (innocent whistling), you will have to have it sit out and gently warm it up (don't melt it again, you could mess it up.) But its still yummy, even if you just chip off a piece of the hardened ganache mixture and roll it in the cocoa powder.

1 lb. dark chocolate (pick stuff you like, this will be the flavor you get.)
1 cup. heavy whipping cream
cocoa powder for dusting

1. Break up chocolate into pieces, put in large heat proof bowl.
2. Heat heavy cream on stove to just boiling. (this is called scalding).
3. Pour the hot cream over the chocolate and let it sit for 5 minutes.
4. Stir the chocolate/cream mixture until it is smooth and creamy.
5. Put in the fridge for an hour to cool/thicken.
6. Scoop out balls of mix, and roll in cocoa powder to finish.
7. Try not to eat them all before sharing! ;)