Ghirardelli Sinful Chocolate Truffles

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 1/4 cup heavy whipping cream
• 16 ounces bittersweet chocolate, baking bars (broken into 1/4 inch pieces)
• 6 tablespoons unsalted butter, cut into small pieces
• 1/3 cup ghirardelli unsweetened cocoa

Recipe

• 1 in a small saucepan, bring the cream to a simmer. remove from the heat and stir in the chocolate and butter.
• 2 in a medium sized skillet, bring 1/2 inch of water to a slow simmer. set the saucepan in the skillet over low heat. stir mixture just until chocolate has completely melted. remove from heat.
• 3 pour the chocolate mixture into a shallow bowl. cool, cover and refrigerate until firm, at least 2 hours.
• 4 pour the cocoa into a pie plate. line an airtight container with waxed paper. dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. drop the ball into the cocoa.
• 5 repeat with the remaining truffle mixture. gently shake the pie plate to coat truffles evenly.
• 6 transfer truffles to the prepared container, separating layers with additional waxed paper. cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.