An exquisite recipe from my friend Caryn:
DARK CHOCOLATE TRUFFLES
(Yield: 30 truffles)
1/3 cup heavy whipping cream
6 tbsp. unsalted butter
2 cups bittersweet chocolate chips
2 8-oz. bars of dark chocolate–the darker the better
optional: 1 tsp. almond extract, rum flavoring, THC
Coating: 1/2 cup cocoa powder
Melt chocolate in a double boiler.
Pour cream into a saucepan and bring to a simmer; add butter. Slowly add cream/butter mixture to the melted chocolate.
When thoroughly combined, pour it all into a glass bowl.
Now here’s the tricky part: you want the chocolate to cool down so that it can be formed into bite-size morsels. If it’s too hard, you won’t be able to work with it. If it’s too soft, ditto.
Before you form the individual pieces, the chocolate mixture should be refrigerated for a couple of hours.
If you keep a close eye on it, then maybe you can scoop it out and form little balls about the size of malted milk balls by rolling them in your hands.
Or… you can pour the cooled (but still liquid) chocolate mixture into some sort of mold or form. Use your imagination.
Once you’ve shaped the truffles, roll each one around separately in a bowl filled with the cocoa powder. Gingerly remove it and set it on a plate.
Refrigeration depends on the weather.
Get ready for an intense oral experience.