Christmas truffles

 INGREDIENTS:

10- to 12-ounce bag of bittersweet or semi-sweet chocolate chips

1/4 cup butter, softened

1 cup whipping cream

Powdered sugar

  

Place parchment paper onto 2 baking sheets; set aside. Place chocolate and butter into medium bowl; set aside.

Pour whipping cream into 1-quart saucepan; cook over medium-high heat until cream comes to a boil (4 to 5 minutes). Pour hot whipping cream over chocolate mixture in bowl; let stand 2 minutes. Stir mixture with wire whisk until smooth. Pour into 8- or 9-inch square pan. Refrigerate until firm enough to shape (at least 1 hour).

Sprinkle powdered sugar over clean hands; shape level tablespoons of chocolate mixture into balls. Place onto prepared baking sheets.
Roll each truffle in coating of your choice, or decorate (ideas below). Place truffles in container with tight-fitting lid; refrigerate until firm (about 1 hour). Store refrigerated.


If mixture is too soft to roll into balls, refrigerate 10 to 15 minutes and try again.