Food Network: Ghirardelli Sinful Chocolate Truffles

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Ghirardelli Sinful Chocolate Truffles
Recipe courtesy Ghirardelli Chocolate Company

Ingredients
1/4 cup heavy whipping cream
2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces
recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa

Instructions
In a small saucepan, bring the cream to a simmer.
Remove from the heat and stir in the chocolate and butter. 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. Pour the chocolate mixture into a shallow bowl. Cool, cover and
refrigerate until firm, at least 2 hours.

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. Repeat with the remaining truffle mixture. Gently shake the
pie plate to coat truffles evenly. 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.

This recipe was provided by professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in
the proportions indicated, and therefore, we cannot make any representation as to

the results.