1/3 cup whipping cream
8 oz semi sweet baking chocolate
1/3 cup butter
cocoa and powdered sugar
Spoon Mage™ Note:
My son used to make these for teacher Christmas gifts in elementary school. All I had to do was help with the stove part. It turned out his hands were the perfect temperature for rolling. Some people have too high a body temperature which makes the truffles melt instead of roll. If your hands are too hot, try rinsing them in cold water before rolling, dry them thoroughly, and work quickly.
Refrigerate the pretty things until you want to eat them. Before serving, set them out for 30 minutes to soften.
They will be incredibly creamy and wonderful. Put them in pretty containers for gifting (include the recipe). Share them with your best friends and those you love most.
For the most mindful experience, take your time to savor each piece. Let the chocolate melt in your mouth until the goodness spreads completely throughout you. Repeat. Enjoy.
In a medium sized pan over low heat, melt the chocolate into the cream.
Remove from heat and stir in the butter until it melts and the mixture is creamy.
Refrigerate for an hour or two until it is firm enough to handle but not overly hard – if it gets hard, just let it come to room temperature.
Dust the palms of your hands with either powdered sugar or cocoa. Work fast and scoop small blobs of truffle mix and roll into balls.
Then roll half in powdered sugar and half in cocoa.