1 1/2 cup Heavy Cream
6 Tablespoons Butter, (Unsalted)
1 Lb. Semi-Sweet Chocolate, broken into pieces
In the top of a double-boiler combine cream and butter over summering water. Stir constantly while butter melts, then increase heat until mixture begins to boil. Remove from heat and stir in the chocolate pieces, stirring until mixture is smooth and blended Continue stirring mixture for 5 to 10 minutes until cooled to lukewarm. Cover with a tight lid and chill 8 hours or over night Stir occasionally during the first two hours of refrigeration. When mixture is firm, shape into one inch balls and place on waxed paper lined cookie sheet Refrigerate until very firn Roll in powdered cocoa or dip in melted chocolate.
Powdered Cocoa for Dusting
You will need 1/2 to 1 cup of powdered cocoa. Sprinkle it in a cake pan and dust your hands with it. Roll truffles in the powder one at a time until each is well dusted, Place truffles on a waxed paper lined cookie sheet and chill.
Chocolate for Dipping Truffles
1 Lb. Semi-sweet Chocolate, broken into pieces
1/4 cup Vegetable Oil
1 Tablespoon Paraffin
In top of a double-boiler,melt ingredients, stirring constantly until smooth and creamy. Remove pan from heat and let mixture cool to 90F on a candy thermometer. Mixture should be approximately 90F during the entire dipping process If mixture thickens before you finish, return pan to heat and bring back to 90F.
Hold the truffle between two forks with long tines and dip in chocolate mixture until well coated. Place coated truffles on wax paper lined cookie sheet and refrigerate until firm.