A super easy, delicious holiday treat. This recipe for Chocolate Truffles comes from page 72 of the March 1981 Gourmet Magazine. I have modified it from time to time by using semisweet chocolate chips that are already small as opposed to chopping up a brick of hard chocolate. Also I have used the microwave instead of the stove top to melt and mix the chocolate and heavy cream and to soften the butter.
1 lb of semisweet chocolate [four 4 oz packages] broken into bits or high quality semisweet chocolate chips [one and a third 12 oz packages]
3/4 cup plus 2 Tablespoons of heavy cream
5 Tablespoons unsalted butter cut into bits and softened
1/2 cup unsweetened cocoa in small separate bowl
1. Put the semisweet chocolate bits or chips in a heatproof bowl.
2. In a saucepan or in the microwave oven heat the cream to a boil.
3. Pour the hot cream over the chocolate bits and stir vigorously until the chocolate is all melted and blended into the cream. If the chocolate does entirely melt by mixing with the hot cream, it is possible to use the microwave "melt" option to complete the process. Be sure to stir the mixture after removing it from the microwave.
4. Beat in the unsalted butter until well combined. The microwave trick could be tried here also if the butter is too hard and cold to melt completely into the chocolate and cream mixture.
[Steps 1 through 4 could be done with a mixer but it is easy to do with a wooden spoon or silicon spatula.]
The messy step, forming and dusting the chocolate balls in unsweetened cocoa
6. Form the mixture into approximately 1-inch balls and roll in unsweetened cocoa. Shake off excess cocoa.
7. Put in little paper cups, then store in a lidded container.
Should make between 60 and 90 truffles depending on the size of the balls.