Dark Chocolate Truffles


8 Ounces Semisweet Chocolate, chopped
4 Ounces Unsweetened Chocolate, chopped
2/3 Cup Heavy Cream
2 Tablespoons Unsweetened Cocoa
2 Tablespoons Powdered Sugar
Chocolate Sprinkles
Shaved Milk Chocolate


Place the two chocolates into a 4 quart bowl. Heat the cream in a saucepan just until boiling. Pour the boiling cream over the chocolate. Allow chocolate and cream to stand for 5 minutes and then stir until smooth. Refrigerate the ganache for 1 hour or until firm, not hard.

Place tablespoons of the ganache, for each truffle, onto a parchment lined baking sheet. Evenly space the 24 portions on the baking sheet and refrigerate for 15 minutes. When chilled roll the ganache between your palms to form smooth balls. Roll the balls in the desired coating such as cocoa, powdered sugar, sprinkles or shaved chocolate. Store the truffles in a tightly sealed plastic container in the refrigerator.
Remove 1 hour before serving.

Servings: Yields 24 Truffles
Recipe Difficulty: Very Easy
Preparation Time: 1 Hour 45 Minutes
Cooking Time: 5 Minutes
Country: USA