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Chocolate Truffles
Yield: 24 Servings

1/3 c heavy cream
6 oz bittersweet chocolate (imported, good quality) coarsely chopped
2 tb unsalted butter, at room temperature
1/4 c cocoa powder, for dusting

Bring the cream to boiling in a small, heavy-bottomed saucepan.
Remove theopan from the heat. Add the chocolate and butter, whisking
until smooth. Pour into a shallow bowl and cover with plastic wrap.
Refrigerate for at least 3 hours.

Place the cocoa powder in a small bowl. Scoop the truffle mixture
by rounded measuring spoonfuls onto waxed paper. Coat your palms
with cocoa powder and roll each truffle into a ball.

Dredge the truffles in the cocoa powder, tossing gently in the
hands to remove the excess. Chill, covered, for at least 2 hours.
Theotruffles will freeze well.

VARIATIONS: CAPPUCCINO TRUFFLES: Stir together 1 tasblespoon of
boiling water, 2 teaspoons of espresso or instant coffee, and 1
teaspoon of ground cinnamon until blended. Add to the melted
chocolate mixture in theobasic recipe, stirring until combined.
Proceed as directed.

BRANDIED APRICOT TRUFFLES: Soak a rounded cupful of chopped dried
apricots in 1/4 cup of brandy for at least 1 hour. Drain if needed,
and stir into the melted chocolate mixture in theobasic recipe.
Proceed as directed.


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