Bittersweet Truffles

I made these truffles once before but I used a scoop that was too large. I have also used different coatings but the cocoa powder really works best. 

 Bring 2 cups heavy whipping cream to a low boil. Be careful to keep 

an eye on the cream becasue as soon as it boils it can overflow quickly. 

Also, stir constantly as you don't want it to clump.

 You are going to need the best bittersweet chocolate 

you can find. I found Ghiradelli, YUM!

 Place 12 ounces (which equals 1 and 1/2 cups chocolate chips) in a bowl.

 Once the cream is ready pour over the chocolate chips but use the sifter.

 You will want the sifter to catch the weird gross pieces.

 The heat of the cream will marry with the chocolate. 

Leave the two alone for three minutes.

 After three minutes wisk to combine.

 It will look weird for quite sometime but eventually it will look like this:

 After everything is luscious and lovely place uncovered the fridge for one hour.

 I ended up keeping mine in over night.

 Using a small cookie ball scooper scoop even mounds of chocolate 

and place the chocolate in a dish, it will get messy.

 Place back in the fridge for at least 15 minutes so everything 

can re-set and you can assemble for the next step.

 Now you are going to need to get the next step ready by 

sifting cocoa and getting the liners ready.

 Using your hands roll the mounds so they are even and place in the sifted cocoa. Coat the mounds with the cocoa powder and then place in a liner. Refrigerate until ready to serve.

 This recipe made 48 truffles. 

Enjoy!