Makes about 30 truffles

INGREDIENTS:

  1/4 cup heavy whipping cream
  2 bars (8 ounces) bittersweet chocolate baking bars, broken into small 1/4-inch pieces
  6 tablespoons unsalted butter, cut into small pieces
  1/3 cup Ghirardelli unsweetened cocoa
  1 cup water (for simmering)
 

DIRECTIONS:

1. In a small saucepan, bring the cream to a simmer. Remove from heat and gently stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture gently just until chocolate has completely melted. Remove from heat. 

2. Pour the chocolate mixture into a pie plate or baking pan with sides. Cool, cover and refrigerate until firm, at least 2 hours.

3. Pour the cocoa into a mixing bowl. 

4. Line an airtight container with waxed paper. 

5. Dip a melon baller or teaspoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a round 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate or baking pan to coat truffles evenly. Place the truffles in the prepared container, separating each layer with waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze for up to 3 months. 
 

Cruise Critic Member: IRL_Joanie