1/3 c whip cream

2 c. double choc chips

6 tbl butter cut into pieces



1/3 c. unsweetened cocoa or 3/4 c finely chipped almond or pecans


In a small saucepan, bring the cream to a simmer. Remove from heat and stir in the chocolate and butter.

In a medium-sized skillet, bring 1/2" 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 chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours.

Pour the coating into a pie plate. Line an air tight container with wax 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" ball.

Drop the ball into the coating. Repeat with reminaing truffle mixture. Gently shake the pie plate to coat the truffles evenly.



Contact Tim Kemp by email.