Recipe information
Yield
Makes 6
Ingredients
4 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
Preparation
Place the chocolate in a medium heatproof bowl. Bring the heavy cream to a boil in a small saucepan, and pour it over the chocolate. Let sit for 5 minutes, and stir until thoroughly combined. Place the mixture in the freezer until set, about 45 minutes, stirring every 15 minutes. Divide the mixture into 6 equal parts, and roll each into a ball. Cover the truffles with plastic wrap; freeze until ready to use.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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