Basic Chocolate Truffles (Plus 4 Variations) - cooking recipe

Ingredients

8 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
cocoa, for rolling

Preparation

In a heavy pan on a low heat, melt chocolates, whipping cream and butter together, stirring occasionally; when melted, pour into a small bowl and cool mixture; refrigerate for 2 hours or until mixture hardens.
Using a melon baller or a teaspoon, quickly form mixture into approximately 3/4-inch rounds; refrigerate until cold; roll in cocoa or dip in chocolate; refrigerate for up to 2 weeks.
Variations on a theme: ORANGE LIQUEUR TRUFFLES Add 1/4 cup (50 mL) Grand Marnier, Cointreau or Triple Sec to truffle mixture after it has melted; stir in 1/4 tsp (1 mL) grated orange rind to heighten orange flavour.
KAHLUA TRUFFLES add 3 tbsp (45 mL) Kahlua to truffle mixture after it has melted.
RUM TRUFFLES add 3 tbsp (45 mL) rum to truffle mixture after it has melted.
DARK CHOCOLATE COATED TRUFFLES Melt 8 oz (250 g) bittersweet chocolate in a heavy pot over low heat; remove from heat; place cold truffle on skewer or dipping fork, and swirl in chocolate to coat; place on wax or parchment paper to set.